Curried pumpkin soup with pistachios
An inspired twist on a belly-warming favourite.
Makes 4 serves
2 sweet pumpkins, washed, dimples removed but skin on
50g sour cream
100g green curry paste
200g olive oil (split into 2x100ml batches)
20g flake salt
150g pistachios
Preheat your oven (wood or conventional) to 190C. Cut the tops off the pumpkins. Rub the inside and outside of the pumpkins with 100ml of olive oil and season with salt. Place the pumpkins on a tray and roast for about 40 minutes until tender. Remove and discard the firm stem from one of the pumpkins. Place the flesh in a blender, add the sour cream and blend until smooth. Mix the curry paste with the remainder of the olive oil, set aside. Fill the other roasted pumpkin with soup to 1cm below the surface; put the rest in a large warm bowl. Top the soup with the curry paste oil and garnish with pistachios. Place the pumpkin into the bowl of soup. Split and enjoy.
This recipe first appeared in the June 2026 issue of SALIFE magazine.
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