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Curry Pumpkin Soup

SUBMITTED BY: Mary Ingram  PHOTO BY: LESLEYJAN 

"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)."
Curry Pumpkin Soup Recipe
RECIPE RATING:
This recipe has been rated 110 times with an average star rating of 4.3
Read Reviews (87)
PREP TIME  5 Min
COOK TIME  15 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons pumpkin seeds (optional)
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons curry powder
  • 4 cups vegetable broth
  • 1 (29 ounce) can pumpkin
  • 1 1/2 cups half-and-half cream
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • salt and pepper to taste

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed on Oct. 5, 2006 by MrsWifey/Mommy 
I bought a pumpin at the farmer's market for making pie & seeds, but found this recipe on a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed on Nov. 15, 2002 by Surprising Woman 
I have done this recipe with the onion and half-and-half a couple of different ways. I have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed on Dec. 27, 2006 by Kristy 
This soup is ridiculously good. I made this to use up some unused Christmas dinner... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed on Nov. 1, 2002 by Adriana 
FABULOUS.. I can't believe I made something so great tasting and easy to prepare. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed on Apr. 11, 2008 by SARIAH 
really good and creamy. Sauted minced onions with the butter, used coconut milk instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed on Nov. 22, 2002 by FLOWERHEAD 
I love this soup, or anything with pumpkin! I have made this with coconut milk instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed on Apr. 19, 2005 by YVONNEWOI 
The soup is great! Instead of canned pumpkin, I used fresh pumpkin, baked it for 30 minutes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed on Nov. 1, 2002 by PUMPKIN FACE 
Very good recipe. For my tastes, it was a bit lacking in the spicy-ness, so I added a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed on Nov. 15, 2002 by POKEY78 
I served this at a dinner party and it was a big hit. And it couldn't have been easier to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed on Nov. 8, 2003 by JENYGIRL 
I served this recipe to an entire party of people... it had a very creamy and mild flavor so I... MORE

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Nutritional Information
Curry Pumpkin Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 162

  • Total Fat: 9.1g
  • Cholesterol: 24mg
  • Sodium: 789mg
  • Total Carbs: 18.2g
  •     Dietary Fiber: 4.1g
  • Protein: 3.9g

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