Curried Pumpkin Soup

This recipe was contributed by Ms Tai Yee Fui, Regional Nutrition Director of Danone Asia Pacific Holdings Pte Ltd, Singapore.

Preparation Time: 40 minutes

Cooking Time: 20 minutes

Makes: 6 servings



Fresh pumpkin flesh, 1 kg (sliced thinly)

Carrot, 1 medium (cut into small cubes)

Onion, 1 medium (chopped)

Curry powder, 1 teaspoon

Ground cinnamon, 1 teaspoon

Ground nutmeg, 1 teaspoon

Canola or corn oil, 1 tablespoon

Skimmed milk powder, 1 cup

Water, 4 cups

Salt, ¼ teaspoon

Pepper, 1 teaspoon

Coriander (cilantro) leaves, a handful



  1. Heat the oil in a non-stick saucepan and fry the onion & curry powder for 1 minute.
  2. Add pumpkin & carrot.  Stir for 3 minutes.
  3. Add water. Boil until the pumpkin & carrot are softened. Turn off the heat and add salt, pepper, ground cinnamon and nutmeg. Stir to mix well, and leave the soup to cool.
  4. Once the soup has cooled, transfer half of it to a blender, and puree with half of the skimmed milk powder until well-blended.
  5. Repeat the process with the rest of the soup and skimmed milk powder.
  6. If you like it hot, re-heat, then garnish with some coriander leaves and serve. Alternatively, serve it chilled in shot glasses, as a party appetizer.


Nutrients per Serving:

Energy:                                     155 kcal                                          

Protein:                                        9 g                                           

Fat:                                               3 g                                           

Cholesterol:                                4 mg                                            

Dietary Fibre:                                3 g                                               

Calcium:                                      300 mg  

Sodium:                                       215 mg