Curried Pumpkin Soup Recipe -
Curried Pumpkin Soup Recipe

Curried Pumpkin Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  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 More Reviews

Most Helpful Positive Review
Oct 28, 2003

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!

Most Helpful Critical Review
Oct 29, 2003

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.


94 Ratings

Oct 18, 2007

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.

Oct 07, 2006

I served this at a bunko meeting. Either you like it or you don't! I followed the recipe as written. I would have added more sugar and less curry.

Feb 12, 2004

I really enjoyed this soup. I did add about 1/8 cup of brown sugar and omitted the white sugar and water. I like my pumpkin soups sweet and thick. I also added a shake of crushed red pepper flakes and a dollop of sour cream to my bowl. This is a very quick and tasty soup!

Sep 24, 2003

This soup is fantastic! But watch out - it definitely has a kick to it! The combination of cumin and curry along with pumpkin is absolutely divine. Definitely a good fall soup. I thought the apples would stand out more, but I hardly tasted them - they just pureed well to make a wonderful thickness. I would have thought there was cream in this soup, but it's very low fat!

Sep 16, 2002

It's awfully sweet--I ended up cutting out the sugar and reducing the number of apples to get something that suited my taste... A good hearty soup, with a touch of the exotic.

Dec 01, 2005

Delicious!! I added extra curry, and topped with sour cream and cilantro....This soup rawks harder than Molly Hatchet!


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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 696 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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