• Nutrition

Curried Pumpkin Soup

serves 4

Butternut Squash Soup

Approximate nutrient content per serving (266g):



  • 2 packs of ProSure® vanilla (480ml)
  • 360g of cooked pumpkin
  • Pinch of black pepper
  • ½ teaspoon curry powder
  • 2 teaspoons of concentrated chicken stock
  • 2 stalks of celery, chopped
  • 1 medium onion, chopped
  • 1½ teaspoons of margarine


  1. In a large saucepan, melt the margarine over medium heat
  2. Add onion, celery, chicken stock, curry powder and black pepper to the saucepan
  3. Sauté until the onion and celery are tender, but not brown
  4. In a food processor, blend together the pumpkin, ProSure® and onion mixture until a smooth consistency is reached
  5. Return the pumpkin mixture to the saucepan and heat gently (do not boil) until the mixture is heated through
  6. Serve in soup bowls

Serving suggestions:

  • Garnish with crème fraiche, parsley and croutons

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