Sweet and spicy curried pumpkin soup

I won't lie, I have always been a leek and potato sort of gal. As I have previously mentioned, potatoes are king/god/everything to me. However, I was feeling a bit like Iggy recently (that is, fancy.. get it) so I decided to experiment with different flavoured pumpkin soups. My heart settled on curried pumpkin.


I like this soup because it starts with the sweet kick from the pumpkin and leek, and then you get the curry chilli hit. Is good.


1kg pumpkin (will be about 850g once you cut the skin off)
1 leek, chopped 
1/2 litre of stock (I will admit that today I used a stock cube! Cue embarrassed face. I normally always make my stock, but today I found my reserve homemade stock to be past its use by, and I had not mentally prepared myself for making stock. I mean its not hard but when you intend to eat the soup for lunch and you starting making it at lunch.. ain't nobody got time for dat)
2 small brown onions, or 1 large
5 cloves of garlic
1 teaspoon curry powder
1 teaspoon garam masala (I used whole, not ground)
1 teaspoon cumin
1/2 teaspoon (or to taste) chilli flakes
Olive oil, salt and pepper
1/2 cup milk



1. Preheat the oven to 180 degrees Celsius.
2. De-skin and seed your pumpkin and cut it into rough cubes. Pop in the oven on a piece of baking paper for about half an hour.
3. After half an hour, turn the pumpkin, and repeat.
4. Turn yo stove onto a low medium heat, and put a generous glug of olive oil in a large pot.
5. Chop the onions and add them to the warm oil. Cook until they are translucent and starting to brown.
6. Add your minced garlic. Stir regularly and add some more oil if the garlic browns quickly or sticks to the bottom of the pot.
7. Add your spices, and mix well. Add a little bit of water if they are becoming stuck. Cook for 1-2 minutes.
8. Add your stock, and throw in the chopped leeks. Pop the lid on, turn the stove to low and cook for 10 minutes. 
9. Throw in the pumpkin pieces and cook for another ten minutes.
10. Grab your stick blender and go wild on the pumpkin chunks.
11. Pop your 1/2 cup of milk, along with salt and pepper, into the soup, and whizz up again to incorporate. 
12. Serve with cream, yoghurt, herbs, and/or anything you fancy ( I G G Y)