Healthy Eats

July 2, 2015

Korma Curry Pumpkin Soup with Crispy Pancetta

By Penny Boey

Korma Curry Pumpkin Soup with Crispy Pancetta!


  • Pancetta
  • 1 Brown Onion
  • 2 Cloves Garlic
  • Korma Curry Powder
  • Olive Oil
  • 3-4 Potatoes
  • 1/2 Pumpkin
  • 1-2 Carrots
  • 500ml Chicken Broth
  • Creme Fraiche
  • Shallots


  1. Cut pancetta into pieces and sautee in pan until crispy. Set aside.
  2. In a pot, sautee 1 sliced brown onion and 2 cloves of roughly chopped garlic in olive oil. When soft, add 2-3 heaped Tbsp of Korma Curry Powder and mix well.
  3. Cut 1/2 pumpkin, 3-4 potatoes, 1-2 carrots into pieces. Then add into korma mix and stir well.
  4. Pour 500ml of Homemade Chicken Broth and bring it to a boil. Then reduce heat and cook until pumpkin mixture is soft.
  5. Use stick blender to puree pumpkin mix until smooth consistency. Add pink salt and pepper to taste.
  6. To serve, swirl creme fraiche, top it with crispy pancetta and sprinkle chopped shallots all over.

Warm up Your Bodies with this Delicious Soup and Enjoy!