Perfect weather for comforting soup. Curried pumpkin and sweet potato, this fall must-have is perfect for quickie warm-up lunch or sip before dinner.
Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish.

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 3 tablespoons unsalted butter
  • 1 onion, roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Madras curry paste
  • 1 sweet potato, diced
  • 1/4 cup white wine
  • 2 cups canned pumpkin purée
  • 1/2 cup apple sauce
  • 3 cups good quality chicken stock
  • 1/4 cup honey
  • 1/4 cup 35% cream
  • Coarse salt and freshly ground pepper, to taste
  • Sour cream, to garnish
  • Pumpkin seeds, to garnish

Preparation

In large heavy saucepan, melt butter over medium-high heat. Add onions and cook until golden; add garlic and continue to cook for 1 minute. Add curry paste and sweet potatoes and cook for another 10 minutes. Add white wine, pumpkin, apple sauce, chicken stock and honey. Bring to boil; simmer for 30 minutes or until sweet potatoes are tender. Purée soup with hand blender. Return to saucepan; add cream and heat through. Season with salt and pepper. Garnish with sour cream and pumpkin seeds.