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Curried Winter Soup recipe

Curried Winter Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

A thick, delicious winter soup with the hearty rich flavours of squash, lentils and sweetcorn. Fragrantly spiced with turmeric and cumin - this recipe makes for a satisfying meal.

61 people made this

IngredientsServes: 7

  • 1 small spaghetti marrow (squash), halved
  • 1 onion, chopped
  • 3 cloves crushed garlic
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2L (3 1/4) pints vegetable stock
  • 50g (2 oz) lentils
  • 2 (400g) tins chopped tomatoes
  • 50g (2 oz) uncooked rice
  • 175g (6 oz) frozen sweetcorn
  • handful macaroni, or any other small pasta shape

MethodPrep:20min ›Cook:1hr10min ›Ready in:1hr30min

  1. Place cut side of the marrow down in a lightly oiled baking pan. Bake at 180 C / Gas mark 4 for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove marrow from oven, and set aside to cool enough to be easily handled. Shred flesh of the marrow with a fork.
  2. In a large soup pot, sauté onions and garlic in olive oil. Add curry powder, cumin and turmeric. When onions are transparent, add stock and lentils and bring to the boil. Reduce to simmer and add chopped tomatoes and juice.
  3. If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the sweetcorn.
  4. After 35 minutes, add the macaroni and spaghetti marrow. Simmer until rice and pasta are cooked.

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Reviews & ratingsAverage global rating:(49)

Reviews in English (42)

I also omitted the corn and added leeks what a lovely tasting soup and so glad I found another recipe that I can create using Marrow-29 Aug 2011

Took a bit of doing, but well worth it. Though I should have added a bit of salt during cooking.-20 Sep 2010

Used different ingredients.just left the corn out, and added leeks. Still good and hearty. Yum Yum-20 Sep 2010

Got Tromboncino? Make Curried Winter Squash Soup!

I grow many types of squash in my garden, but perhaps no other squash elicits quite so many comments as our Tromboncino squash. With slender fruits that easily grow to three feet in length and blooms the size of dinner plates, this Italian heirloom definitely grabs your attention!

Although many female squash flowers shrivel soon after pollination, Tromboncino continue to bloom for many days.

If this Tromboncino had grown straight, it would be taller than a 4-year-old!

These squash might literally grab you, too! True to their Italian name, “Zucchetta Rampicante,” these fast-growing squash grow rampant in the garden. As suggested by Eliot Coleman, who affectionately refers to this squash as “The Zucchini That Ate Manhattan,” I train Tromboncino vines on our fence to keep them from overtaking the garden. Trellised in this manner, many of the fruits grow long and straight, but as soon as the fruit reaches the ground, these squash take on their “trombone” shapes for which they are named.

Toddler in arms? Carrying these squash is a cinch.

Tromboncino squash add beauty to a chain-link fence.

If you are an organic gardener that struggles with squash borers, cucumber beetles, or powdery mildew, this plant is for you! Like the cowpeas that I adore, these squash seem unfazed by any pest or pathogen that they might encounter. Nothing seems to faze them, really… including cold temperatures. Due to a shortage among my heirloom seed sources, I didn’t get Tromboncino seeds in the ground until mid-July the plants started producing fruits by the 2nd week of August, and continued to fruit even after a few light frosts. And talk about prolific — we harvested 316 pounds of squash from just 3 hills a few summers ago! This year’s “late” plantings in two hills? About 90 pounds of mature squash (weighed after curing).

But Tromboncino are more than just prolific. If you have a small space and need plants that perform more than one duty, Tromboncino is a fantastic option because it is both a summer and winter squash. For fantastic zucchini-like squash, harvest when the fruits are green — only 4 to 6 inches long is ideal for steaming, though the longer green sizes are good for cubing and roasting. The flesh is firm, not watery like many squash that quickly turn to mush. These are my “winter zucchini” — this year I was able to harvest through early November, and the squash kept well in my refrigerator through early December.

Allow the squash to mature and they resemble butternut squash, both in color and flavor (though a little less sweet and just slightly more fibrous). I’ve noticed variation in sweetness from one seed supplier to the next, as well as in disease-resistance and immature fruit color, which is why this year I have seeds from several sources that I will be growing in trials, hand-pollinating them so that I know I have pure seed, and selecting for the traits I desire. (Janisse Ray has an excellent discussion about this natural variation and the importance of preserving seed diversity, even within a given cultivar, in her book, The Seed Underground).

Mature tromboncino squash dwarf this average-sized butternut.

Warm up with these 10 winter soup recipes from the Star Tribune's archives

"Wild rice soup has surely earned its place as Minnesota's unofficial-but-should-be-official dish," writes Rick Nelson in 2019. "Especially since it's basically a wild rice hot dish, and nothing is more quintessentially Minnesotan than that." Find the recipe here.

African Peanut Soup

"Anyone who enjoys Thai peanut sauce will love this addictively good soup," writes Meredith Deeds in 2013. "For a vegetarian version, substitute vegetable broth for the chicken broth and leave out the turkey or replace it with cooked garbanzo beans." Find the recipe here.

Moroccan Harira Red Lentil Soup

"I often make this soup on Christmas Eve, or certainly over the holidays," said Lynne Rossetto Kasper, former host of public radio's the Splendid Table, in 2016. "But sometimes it's just when the spirit moves me. I'll pull it out of the freezer on a night when I just don't want to cook. You put it out with an assortment of condiments and some interesting bread, and you've got supper." Find the recipe here.

Creamy Chicken Noodle Soup

"Comforting, warming and ultra-satisfying, this creamy soup manages to be hearty without being heavy," writes Meredith Deeds in 2019. "It's everything you need on a cold night." Find the recipe here.

Curried Sweet Potato Soup

"Here's a warming [vegan] soup that, though creamy, is dairy-free," writes Beth Dooley in 2020. "In comes together in minutes with leftover roasted sweet potatoes." Find the recipe here.

Sausage and White Bean Soup

"Sausage and White Bean Soup tastes better the longer it simmers," writes Beth Dooley in 2008. "I like to assemble it early in the day and let it cook itself into dinner in a slow cooker." Find the recipe here.

Beer Cheese Soup

"The traditional way to garnish this German-by-way-of-Wisconsin soup is with popcorn," writes Lee Svitak Dean in 2020. "But the folks at Saveur magazine have dressed it up with something even better for a luxurious finish: Gorgonzola." Find the recipe here.

Split Pea Soup

"If you prefer to make bean and ham soup rather than split pea (with ham), just sub out cooked beans for the split peas," writes Lee Svitak Dean in 2020. Find the recipe here.

Mushroom and Farro Soup

"This [vegan] soup has an Italian flavor, with farro and a little red wine, so feel free to throw in some thyme or rosemary, if the spirit moves you," writes Robin Asbell in 2019. "Tamari may seem out of character for Italian, but it adds savory umami flavor that amplifies the meatiness of the mushrooms." Find the recipe here.

Day-After Italian Wedding Soup

"Hearty, brothy and garlicky, this Italian soup is a delicious way to use some of your turkey leftovers," writes Meredith Deeds in 2020. "No turkey? No problem. Chicken works just as well." Find the recipe here.


To make the therapeutic broth: minced garlic cloves, minced ginger root, bay leaf, celery stalk, low sodium vegetable broth, turmeric powder, Oil ( for sautéing the veggies and spices &ndash skip to make it WFPB)
For the topping and add on s : small onion or shallot , baby bok-choy, mushrooms, thin rice noodles
Additional Seasoning : salt, pepper, red chili flakes or chili garlic sauce

Curried Carrot and Apple Soup

In a large saucepan, melt the butter. Add the onion, leek, fennel and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 9 minutes. Add the carrots, celery root, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes. Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes. Discard the thyme sprigs.

Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth. Reheat the soup if necessary and season with salt and pepper. Ladle the soup into bowls, top with toasted pumpkin seeds and chopped mint and cilantro and serve.

Or add some fresh herbs and wine to give your squash soup a Tahitian twist.

Kevin Meehan serves up this Tahitian squash soup at Kali Restaurant in Los Angeles during the holiday season.

To make the soup at home, first fill a sachet bag with sage, thyme, and rosemary.

Sweat onions with your sachet bag until they turn translucent, then add a few cloves of garlic.

Once the garlic has cooked, throw in your white wine and let it cook down. Then add your squash, along with cream and milk. Add nutmeg to taste and serve.

Winter warmer: Curried kumara soup

As the days get cooler and the nights longer, we look to meals which will help keep us warm and cosy.

Curried kumara soup is the perfect example of just such a flavour-filled meal – hot, spicy and comforting. It’s packed full of healthy vegetables, tastes delicious with our walnut bread and was a crowd pleaser to the whole family.

It even has grandma’s tick of approval.

It’s that point in winter when I’m still enjoying it being cooler so I can buy new clothes, bake hot puddings, serve hot, hearty meals, drink mulled wine and eat new season veggies. This will inevitably wear off as the chill settles in for a few months, but right now I’m enjoying mulled wine by the fire and this hot curried kumara soup.

I cannot recommend this recipe enough. It’s hearty as it's packed full of kumara, carrots and celery. Plus there’s plenty of turmeric and ginger to help with digestion.

Bonus – none of these veggies are hard to come by so it’s also cheap to make in bulk. It freezes well or can be refrigerated for a few days, reheated in the microwave.

All-in-all curried kumara soup is a winner – go on, make it now.


800 grams (1.8 pounds) kumara (sweet potato) - peeled and diced into cubes

400 grams other veggies of choice - cleaned, peeled and diced as appropriate. (We used red onion, carrot and celery in equal portions)

2-3 cm chunk fresh ginger - grated

1 TBS curry powder (plus a bit more for seasoning at the end)

¼ - ½ tsp chili flakes (optional)

½ tsp freshly ground black pepper

1 can coconut cream (about 400 grams, or 14 ounces)

Vegetable preparation for curried kumara soup.


Preheat oven to 180 C (350 F)

Prepare the kumara and vegetables, spread evenly in a baking dish.

Combine all spices and oil, mix well, then spread over the Veggie. Toss to coat.

Bake for 45 minutes, until everything is well cooked and starting to brown. Turn once half way through.

If you're using frozen stock make sure to bring it to at least room temp while cooking the veggies.

Remove from oven, and allow to cool on the bench for 10-15 minutes.

Puree in batches with the coconut cream and 4 cups of the stock, then strain into a soup pot.*

Stir in the tomato paste, and bring the soup up to a gentle simmer. Add the remaining stock as necessary for your preferred consistency.

Taste for salt/pepper and curry powder.

Serve hot, ideally with fresh bread.

*Straining is optional, but the kumara can be quite fibrous - so it's generally worth the effort.

Winter Detox Moroccan Sweet Potato Lentil Soup (Slow Cooker)

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A soul-warming Moroccan sweet potato lentil soup recipe. This soup is made in the slow cooker and requires hardly any work at all. Plus, it makes the whole house smell warm and cozy!

SOUP TIME. Which, in my very humble opinion is the best kind of time there is. Unless it’s chocolate chip cookie time, which, goes without saying, is obviously better. And which obviously this is NOT. Ahem, what? Where were we? Detoxing. That’s right. Bringing you this moroccan-style detox lentil soup loaded with all the goodness straight from your refrigerator plus pantry with tons of soul-warming spices to brighten up these cold, cold winter days.

Now that’s what i’m talkin’ about.

So January. We’re already half a week into 2017 guys. How? But also – I don’t know if it’s just me – but is anyone else just now officially starting the detox from all the holiday eats and treats? Anees’ birthday is the day after New Years Day so we tend to get a slow start with the whole January cleanse thing.

But with all of the birthdays and parties finally out of the way, i’m just itching to get another pot of this warm lentil soup on and am ready to hit the clean-eating reset button now.

Of course, lentil soup isn’t just limited to those of us that are desperate for a reset either. In fact, it’s even more delicious if you decide to serve it with pan-fried pita wedges and a healthy dollop of whipped greek yogurt or sour cream to just mellow out all those glorious spices.

I kept this lentil soup completely vegan/vegetarian friendly so everyone can enjoy this. Know that it’s easy to make this a more protein packed meal though. Just sauté ground turkey, chicken, beef or lamb or any other kind of ground protein you like and add it straight into the crockpot with all the other ingredients. You’ve instantly got the perfect bagged lunch for the week. This lentil soup would also work well over a mound of fragrant basmati rice incase you like the whole Indian ‘daal’ scene. Lentil-anything was made to be paired with rice.

One of the best things about having a blog is getting to name all the recipes. I say that now. If you rewind back to a few years ago, you’d see this definitely was not the case. I realize it’s important to be clear and precise when naming a recipe. With that said, this is a detox lentil soup recipe that comes loaded with all those wonderful cleansing ingredients that are like a toothbrush for our insides. And, yeah that’s totally weird, but go with it, will ya?

Added bonus : under 250 calories per serving.

It all starts with the trinity – onions, carrots, celery. Then of course, tons of pressed garlic, which is a completely normal thing around here and it totally caught me by surprise that garlic has all these detoxing properties which NO BIG DEAL – but only it is. It’s HUGE. Love these kinds of happy coincidences. But, HOLD THE PHONE there’s more, turmeric, cumin, and cinnamon. We all know about that turmeric trend of 2016 right? Let’s carry all the good things into 󈧕 with us now. Loaded with anti-inflammatory properties and perfect for when you’re a leeetle under-the-weather to boost your immune system.

Now here’s how simple this lentil soup recipe is. Grab all your ingredients, add them to a slow cooker and let them hang out of low for 6-8 hours or on high for 4-6 hours. One the lentils has softened all the way through, puree ½ of the soup in your blender and pop it back into the slow cooker along with tons of chopped baby spinach and just let it wilt. Pro tip: make this one day ahead for even more flavor. So pop it into the slow cooker when you get home from work tonight and into the fridge before you head to bed. Puree it when you get home from work tomorrow, add the spinach and just heat it through. Squeeze ¼ cup of lemon juice right into the slow cooker or serve lemon wedges on the side. It’s seriously the perfect spicy, tangy, veggieful soup ever.

The hardest part about the whole thing is that it requires a bit of prepping, but if you buy store-bought mirepoix mix (ze onions, carrots, and ze celery) then all that really requires your attention is the sweet potatoes. And let me just say when it comes to customizing this lentil soup, you can easily swap the sweet potatoes for pre-diced butternut squash chunks and swap the brown lentils for greens or even use chickpeas along with all the other good stuff in this soup.

But here’s the thing – even with all it’s simplicity, it’s a warm, FEEL GOOD food. Kinda perfect for those of us that have decided to pack more lunches this year and make smarter choices.

It’s quick to throw together, completely straightforward, and easily adaptable to your dietary preferences.

Make the Soup

After cutting the squash into small cubes (about 1 1/2&Prime or so) and chopping the carrot and leek you are ready to cook. Add the squash, carrot and leek to a pan and cook gently until softened. Add the garlic and spices and cook for another minute. Add the broth and simmer until all vegetables are very soft. Then puree in a Vitamix or other high speed blender for a smooth and creamy soup.

90+ Soup Recipes

Discovering and developing great soup recipes is one of my passions. Really! This is a list of many of the best soups I’ve cooked over the years. There are soups for winter and cold weather, but also spring and summer soups. They are nourishing, satisfying, and dynamic in flavor.

To get you started, this Coconut Red Lentil Soup has been incredibly popular for years. More recently, this Curried Tomato Tortellini Soup was a hit, and everyone loves a simple, seasonal, blender soup! I hope you enjoy these as much as I do!

1. Curried Tomato Tortellini Soup

A crowd-pleasing tomato-based tortellini soup, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach.

2. Fire Broth Noodle Soup

This is the soup that saved me after my dad came home from the hospital recently. It's loaded with good things like beans, greens, and pasta and the broth is spicy and invigorating with lots of pepper, garlic, ginger, and chiles.

3. Vegetarian Split Pea Soup

A delicious, simple vegetarian split pea soup made from an impossibly short list of ingredients. Seriously, just five!

4. Pumpkin and Rice Soup

Silky textured and vibrant, the pumpkin soup I made as soon after 40 hours of travel back from India. It has a herby rosemary butter drizzle and lemon ginger pulp, and completely hits the spot.

5. Roasted Tomato & Sourdough Soup

If you have both tomatoes and sourdough on hand, consider this. A spicy, saffron-smacked take on pappa al pomodoro, the bread-thickened Tuscan classic. A spicy, saffron-smacked take on pappa al pomodoro, the bread-thickened Tuscan classic.

6. 50 Vegan Recipes

Great vegan recipes are like gold. Especially when they feature real whole foods, and lots of plants. This type of cooking supports your health and overall well-being in important ways. No meat? No dairy? No eggs? Don't sweat it. There are many other ingredients to get excited about.

7. Ten Freezer-Friendly Pantry Soups

Pantry soups forever. A collection of favorite soups and stews that rely on pantry staples like beans, grains, rice, canned tomatoes, and the like - ingredients you might have in your cupboard.

8. Simple Farro & Bean Soup

The sort of hearty, timeless, comforting soup that helps in times like these. The foundation ingredients are flexible and straight from the pantry - grains, canned tomatoes, beans. There’s chopping to do, which keeps the hands busy and mind focused. And if you have a lot of produce that needs to be used, a soup like this is perfect - eat some, freeze some.

9. Life Changing Green Rice Porridge (Instant Pot, Vegan)

I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat.

10. 20 Fantastic Noodle Soups to Cook this Winter

Everyone needs an arsenal of great noodle soup recipes for winter. Here are twenty fantastic options from ramens and pho, to soba bowls.

Possible Variations:

Want to customize this soup to your liking? Feel free to:

  • Make it vegetarian/vegan. Use vegetable stock and beans (such as chickpeas or white beans) in place of the chicken.
  • Make it gluten-free: Instead of using the flour as a roux, feel free to make a cornstarch slurry with equal parts chicken stock (or milk) and cornstarch, and add it to the simmering soup until it reaches your desired level of thickness. (I would recommend 3-4 tablespoons or cornstarch.)
  • Add greens: Fresh spinach or kale would also be delicious additions here.
  • Add extra spices: This soup would also be delicious with a generous pinch of ground ginger and/or ground cinnamon added in.