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Creamy Pumpkin Soup

Creamy Pumpkin Soup

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
MINI

MINI

This creamy pumpkin soup became a family favorite on a trip to Jamaica. It took a while to find the right recipe to recreate that great eating experience, but here it is. Easy to make and healthy. Serve hot soup with a dollop of sour cream or yogurt in the center.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.
  2. Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

PAMS1963
3

PAMS1963

8/3/2013

This was wonderful! Didn't see the yogurt on the list of ingredients, so left it out, but tasted so good & creamy! (Also used 2 percent canned milk...out of fresh, so used a little extra.) My new favorite soup, quick, too! Love that no flour or other thickener needs to be used to get this fabulous consistency.

OUR3HOUNDS
0

OUR3HOUNDS

10/31/2013

Great recipe! Fabulous with crusty bread and a salad!

Mrs. Foods
0

Mrs. Foods

10/21/2013

With 38 sugar pumpkins donated to the classroom I was looking for a good easy pumpkin soup recipe and some of my students found this one. We used up fresh roasted pumpkin puree. It was great, as we didn't have yougurt we subsituted sour cream and the flavor was amazing. Thank you.

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