Take your biggest soup pan out of your cupboard for this spicy vegetarian curry soup! It is full of taste, low on fat and very nutritious. Ideal for when you need to feed a hungry crowd (or yourself)!

Remember that when you freeze part of it down for later, the spiciness will tone down.


Here’s what you need for 8 persons:

  • 1 pumpkin of average size
  • 4 potatoesIMG_5508
  • 2 sweet potatoes
  • 2 parsnips
  • 6 carrots (medium)
  • 4 courgettes
  • 400 gr. green peas
  • 1 liter vegetable stock
  • 400 ml coconut milk
  • salt pepper
  • fresh coriander
  • 2 table spoons butter
  • 1 table spoon curry
  • 1 table spoon garam masala
  • 2 table spoons kurkuma
  • 4 garlic cloves
  • 1 table spoon ginger
  • 1 teaspoon chilli flakes

Here’s what to do: 

First start with the hard work: Cutting all the vegetables! Peel and cut the pumpkin, potatoes, sweet potatoes, parsnips and carrots into medium sized dices. These vegetables are meant to cook first. Then slice the courgettes and keep them in a separate tray or bowl.

Once this is done we can start the cooking. Put your pan on a low fire and melt the butter. Then add the curry, garam masala, kurkuma, ginger and chilli flakes. Press the 4 garlic cloves and add it to the spice mixture. Mix the spices with the melted butter. Then add the pumpkin, potatoes, parsnips, sweet potatoes and carrots and mix the whole into the pan. Let it fry for a couple of minutes and then add the vegetable stock. Bring the soup to a boil and then let it boil for another 45 minutes on a low fire.

Then add the sliced courgettes, peas and coconut milk and boil for another 15 minutes.

Almost done! Just add pepper and salt to your liking and use some fresh coriander as a garnish.

Bon apetit!