Pumpkin Curry Soup

Pumpkin Curry Soup

54

"A great tasting pumpkin soup with a hint of curry!"

Ingredients

45 m servings 147 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
  2. ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
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Reviews

54
  1. 67 Ratings

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Most helpful

Fantastic soup!! Very easy to make and you can cut down on the fat drastically by using nonfat evaporated milk. I used double the curry and half the milk which made the soup alot heartier. Ot...

Most helpful critical

Definitely can't taste the pumpkin!I tried making it a second time with other reviewers suggestions! I added sugar, nutmeg, and even a half can of pumpkin more to the soup. Still was very bland!...

Fantastic soup!! Very easy to make and you can cut down on the fat drastically by using nonfat evaporated milk. I used double the curry and half the milk which made the soup alot heartier. Ot...

Made list soup last night. I added a few more ingredients as it was a bit on the bland side. I added 1/4 tsp of Graham Marsala, 1/8 tsp each of All Spice, Nutmeg and Cinnamon. It did need a b...

Such a beautiful and aromatic soup! It turned out very nicely - this is a very healthy, soothing soup, perfect for autumn. I added more curry & salt, to suit my taste.

So yummy! I didn't have a blender/mixer on hand, so we just ate with the onion slices in it. I only put in half of the milk, as well. Very good!

Really tasty, fun and easy. We used a hollowed out pumpkin to serve it. Next time we'll make more.

I LOVE this soup! I have made it over and over again and refuse to share with anyone. I think some people expect the pumpkin to make it a sweet soup, but it doesn't. Rather, it's a perfect bl...

Reading the other reviews here, I also modified as follows: more salt, more curry powder (another teaspoon or so), a bit of cumin, a bit of nutmeg, a few coriander seeds, less (about 1/2) milk. ...

This could not be any easier. I made this for our family Thanksgiving dinner last year and everyone has requested that I make it again this year. Very tasty!!!

Oh so easy and oh so good! I agree that it could get kicked up a notch and modified but this is an excellent soup. We served it with Rothbury croutons and it was a nice addition. Our thanks t...