Curried Pumpkin Soup

Curried Pumpkin Soup

79 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Debbe Hallborg
Recipe by  Debbe Hallborg

“This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.”

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Adjust Servings

Original recipe yields 6 servings



  1. Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
  2. Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
  3. Puree soup in a food processor or a blender.
  4. Return soup to saucepan; reheat, covered, over low heat.

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Reviews (79)

Rate This Recipe


A truly delicious soup! I omitted the sugar from this recipe and still found it nicely sweet (thanks to the apples). Since you can always add sugar, but can't subtract it, I'd recommend not adding it until the end - if you need it. I made my soup with a small fresh pumpkin that I cubed and simmered until soft (25-30 mins.) I potato mashed the whole thing before transfering in batches to my blender. I found the curry flavour and intensity very mild, but I also like very hot foods, so perhaps some may find this spicy. Instead of sour cream I swirled a bit of low fat yoghurt and grated a pinch of nutmeg on top - pretty and delicious. Enjoy!



Very nice soup! I didn't want to make it too sweet, so I omitted the sugar, added only three apples, as well as three large carrots. The carrots really complimented the taste! I also let the soup simmer for 45 minutes instead of 25.



I followed one of the reviewers suggestions and intended serving this soup as a first course for Thanksgiving dinner. I spent money and time making this recipe but found it inedible - very seriously. I would not wish this soup on my Mother-in-law and was forced to make another first course.

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Amount Per Serving (6 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 22.6 g
  • 7%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 696 mg
  • 28%

Based on a 2,000 calorie diet



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Pumpkin and Sausage Soup


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Hearty Corn and Pumpkin Soup