Curried kabocha pumpkin soup from The Curry Book: A Celebration of Memorable Flavors and Irresistible Recipes (page 50) by Nancie McDermott

  • curry powder
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  • mustard seeds
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  • Serves : 6-8

  • EYB Comments

    Can substitute vegetable oil for butter, vegetable broth for chicken broth, regular milk or soy milk for cashew nuts, and canned pumpkin puree or cooked winter squash of your choice for kabocha pumpkin. The book's "Apple raisin chutney" called for in this recipe can be made in advance.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for butter, vegetable broth for chicken broth, regular milk or soy milk for cashew nuts, and canned pumpkin puree or cooked winter squash of your choice for kabocha pumpkin. The book's "Apple raisin chutney" called for in this recipe can be made in advance.

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