Curry Pumpkin Soup

Curry Pumpkin Soup

280 Reviews 9 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Mary Ingram
Recipe by  Mary Ingram

“This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version).”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
  2. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

Share It

Reviews (280)

Rate This Recipe
MrsWifey/Mommy
134

MrsWifey/Mommy

I bought a pumpin at the farmer's market for making pie & seeds, but found this recipe on a "quick meal" search & thought, "What the hey? Sounds healthy & the ratings are great." SO>>> I followed other reviewers & added about 1/4 Cup of food processed onions to the bubbling butter, then did the recipe as followed. Added about 1 cup of shredded chicken to it & used Coconut milk instead of the 1/2 & 1/2, AND I used Indian Curry which made it near impossible for my children to feed their bodies so wonderfully as my hubby & me! Made wheat rolls & topped the soup with the seeds & we were so satisfied, in & out! This is a great, warm up your insides & get your nose running soup! So good for you too! Thank you for this addition to my fave site! Now this recipe card sits in front row in my soup slot in the recipe box!!!

SARIAH
95

SARIAH

really good and creamy. Sauted minced onions with the butter, used coconut milk instead of half-n-half, and added cumin. will make this again.

Kristy
86

Kristy

This soup is ridiculously good. I made this to use up some unused Christmas dinner ingredients, and I think it's going to be replacing my current pumpkin soup recipe! I made a few changes: I added one chopped yellow onion, and about 2 tablespoons of minced garlic to the curry saute, and I replaced the vegetable stock with chicken stock and the cream with evaporated milk because I had it on hand and wanted to use it up. I'm sure this soup is great without any changes though! I also added a pinch of ginger. Served it with some warm crusty popovers. Delicious! Thanks so much for the recipe!

More Reviews

Similar Recipes

Cream of Pumpkin Soup
(423)

Cream of Pumpkin Soup

Pumpkin and Sausage Soup
(100)

Pumpkin and Sausage Soup

Bachelor's Creamy Pumpkin Soup
(76)

Bachelor's Creamy Pumpkin Soup

Curried Pumpkin Soup
(79)

Curried Pumpkin Soup

Coconut Curry Pumpkin Soup
(58)

Coconut Curry Pumpkin Soup

Spicy Pumpkin Soup
(29)

Spicy Pumpkin Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 18.2 g
  • 6%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 789 mg
  • 32%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin and Sausage Soup

>

next recipe:

Green Curry, Pumpkin, and Coriander Soup