Bronze-Medalist Curried Pumpkin and Tomato Soup

21 Feb

So I bet you’re wondering why this recipe gets a fun name. About 2 weeks ago, a local business called for entries for a cooking competition, under the parameters of something simple, student friends, and under $10. Like any day, I looked at what we had leftover in our fridge. We had half a can of pumpkin leftover after making a delicious pumpkin risotto recipe, and I decided to use the other half on a curried pumpkin and tomato soup! I submitted the recipe, was chosen out of around 50 people to compete for 1st place among two other contestants. I came happily in third, and decided to share the recipe with everyone.

You’ll need:

  • 1/2 can of pumpkin purrée (1/2 15oz can)
  • 4 TB tomato paste
  • 2 cups chicken stalk
  • 3/4 cup cream or milk
  • 3 tomatoes
  • 1/2 an onion
  • 1 clove of garlic
  • olive oil
  • salt, pepper
  • curry powder


  1. Turn over to 350 F. Cut tomatoes lengthwise and cover them with olive oil, salt and pepper. When oven is preheated, cook tomatoes for about 10-13 minutes until the skin cracks and tomatoes are fragrant.
  2. In the mean time, mince garlic and onions. Throw them into a saucepan with olive oil and heat it up. Cook in olive oil until fragrant.
  3. Add pumpkin purrée,  tomato paste, and stalk to saucepan. Gradually add cream/milk, stirring constantly.
  4. Carefully, add ingredients from saucepan, tomatoes, and curry into a blender or food processor and purée until blended.
  5. Enjoy!

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