Spiced Beef Pumpkin and Carrot Soup Spiced Beef Pumpkin and Carrot Soup

Spiced Beef Pumpkin and Carrot Soup

A delicious warming soup using cooked roast beef.  A great leftover roast dish flavoured with curry powder, pumpkin, carrots, onions, celery and beef stock.

prep time
15 mins

cook time
50 minutes

4 people


  • 225g/8oz cooked roast beef, shredded or cubed
  • 30ml/2tbsp rapeseed or olive oil
  • 1 medium onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 15ml/1tbsp Madras curry paste or similar
  • 4 medium carrots (weighing about 225g/8oz), peeled and roughly chopped
  • 350-450g/12oz-1lb pumpkin or butternut squash, peeled and cubed
  • 2 celery sticks, chopped
  • 1L/1¾pints good, hot beef or vegetable stock
  • Splash sweet sherry, optional
  • Crème fraîche, to serve
  • To garnish:

  • 15-30ml/1-2tbsp freshly chopped chives or flat-leaf parsley


Heat the oil in a large pan and cook the onion and garlic for 2-3 minutes.  Add the curry paste and cook for a further 1-2 minutes.

Add the carrots, pumpkin or butternut squash, celery and stock.  Bring to the boil, reduce the heat and simmer for 35-40 minutes.  Cool slightly.

Purée the soup in batches in a blender or food processor and return to the pan with the beef.  Bring to the boil, reduce the heat, add the sherry (if used) and simmer for 2-3 minutes until piping hot.

Season if required and serve with a spoonful of crème fraîche and a sprinkling of fresh chives or flat-leaf parsley to garnish.


Why not serve your soup in a small presentation pumpkin? To prepare; cut the tops off and set aside. Scoop out the seeds and fibres from the middle using a sharp knife and spoon. Carefully hollow out the pumpkin leaving about 2cm/1inch of the flesh around the inside. Pour the hot soup into the prepared pumpkin and serve immediately.