Almond Butter Pumpkin Curry Soup

This soup has a very thick texture and nice sweet spiced flavor, thanks to the almond butter and mild curry.

  • DifficultyEasy
  • CostMedium
  • Preparation time10 Minutes
  • Cooking time25 Minutes
  • Servingserves 3 persons
  • Cooking methodStove
  • CuisineItalian


  • 500 gpumpkin pulp
  • 500 mlhot vegetable broth
  • 200 gpotato
  • 2 spoonsextra virgin olive oil
  • 2 teaspoonsground curry
  • 1onion
  • 1 clovegarlic
  • 1 spoonalmond butter
  • q.s.fresh parsley
  • 1 pinchtable salt
  • q.s.almond flakes
  • q.s.pumpkin seeds


  1. – chop the onion and the garlic finely and put them into a pot;

    – add the pinch of salt, 2 full spoons of extra virgin olive oil and mix well;

    – put the pot onto the stove on medium heat;

    – as soon as the oil starts to fry, lower the heat to minimum, cover the saucepan and let the vegetables to simmer slowly;

    – when the vegetables become soft (it will take around 10 minutes) remove the lid and pour the hot both;

    – chop the pumpkin and potatoes into cubes and add them to the broth;

    – when the liquid starts to boil, cook for about 20 minutes;

    – add the almond butter and mix well till it melts;

    – sift the ground curry onto the soup and mix well;

    – cook for another 2 minutes, then remove the pot from the stove and blend everything together with a blender;

    – serve the soup topped with fresh parsley, some almond flakes and pumpkin seeds;

/ 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

Leave a Reply

Your email address will not be published. Required fields are marked *