curried brussels sprouts soup with pumpkin seeds

Curried Brussels sprout soup

Making this curried Brussels sprout soup is a great way to use up leftover sprouts, whether cooked or uncooked. Deliciously spicy and creamy. Suitable for vegans. Can be frozen.
Course Soup
Cuisine British
Keyword Brussels sprouts soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people


  • 2 tbsp sunflower oil
  • 1 onion peeled and chopped
  • 2 garlic peeled and chopped
  • 2 cm chunk ginger peeled and chopped
  • 1 tsp turmeric
  • 1 tsp chilli powder optional
  • 1 tsp ground cumin
  • 600 g Brussels sprouts trimmed and outer leaves removed*
  • 750 ml hot vegetable stock
  • 1 tbsp garam masala
  • Salt and pepper
  • To serve
  • Toasted pumpkin seeds
  • Crusty bread
  • Croutons
Metric - US customary


  1. Heat the sunflower oil in a large saucepan with a lid.
  2. Add 1 chopped onion and sauté for 10-15 minutes until soft.

  3. Add 2 cloves of chopped garlic and a 2cm piece of chopped ginger. Sauté for a further minute then add 1 tsp turmeric, 1 tsp chilli powder (if using) and 1 tsp ground cumin. Stir well and cook for a minute.
  4. Add the Brussels sprouts* and 750ml hot vegetable stock. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 10 minutes or until the Brussels sprouts are soft.
  5. Blend until smooth with a handheld blender or allow to cool slightly and transfer to a heatproof jug blender.
  6. Add 1 tbsp garam masala and season to taste with salt and pepper.
  7. Serve hot with toasted pumpkin seeds and bread or croutons.

Recipe Notes

*If your Brussels sprouts are cooked add them at this stage with the stock, blend and then heat through before adding 1 tbsp garam masala and seasoning to taste with salt and pepper.