Pumpkin Curry Soup

Pumpkin Curry Soup

54 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Libby's® Pumpkin

“A great tasting pumpkin soup with a hint of curry!”

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Adjust Servings

Original recipe yields 6 servings



  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)

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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. Other than that, it's a definite winner!!



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 bit more salt too. I also changed the evaporated milk to skim evaporated (it was all I had in the house)and added black pepper instead of white. The result! Unbelievable. I will be making this recipe again and again.



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.

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Amount Per Serving (6 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 14.2 g
  • 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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