Sunday, June 26, 2011


On our way back from Tumut and picking up the new CUB we stopped at a small market and I bought a whole pumpkin which looked lovely.  Between my reader and googling I found a variety of ways to cook a Curried Pumpkin Soup.  I decided to cook the pumpkin on the grill before mashing it and mixing it with the spices and stock.  The end result was a great soup, just spicy enough I thought.  I adapted it from a recipe at and used similar quantities but in a slightly different order.  This could be made substituting a conventional wood fire grill and camp oven.

  • Carolyn™ -  Outdoor Cooking In Oz

  • 2 medium sugar pumpkins, halved and seeded (I used about 4K = 3/4 of the pumpkin I had.
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped medium
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons yellow curry powder
  • 1 teaspoon whole mustard seeds
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (I used 1/2 teaspoon of chilli flakes)
  • 6 cups low sodium chicken stock
  • 1/4 cup heavy cream
  • Salt
  • Freshly ground black pepper
  • 1/2 cup sour cream, for serving
  • 1/4 cup chopped fresh coriander/cilantro, for serving

  • You tube hasnt given me a very interesting first slide but if you click on it you can see how I made the soup.


  1. Oh, just gotta get me a camp oven! It's almost embarrasing to be on the road without one ...

  2. You could do this with an old billy/saucepan and bbq plate or grill or with alfoil. I would cut the pieces smaller than I did but leave the skin on and put that hot side down. It did seem to bring out a great pumpkin flavour doing it this way rather than just boiling it all up.

  3. Carolyn:
    Thank you for your comments. I love hearing from you. Love your recipes also. You will get good strawberries again soon.