Curry Pumpkin Soup Recipe -
Curry Pumpkin Soup Recipe
  • READY IN 20 mins

Curry Pumpkin Soup

Recipe by  

"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)."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  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 More Reviews

Most Helpful Positive Review
Oct 05, 2006

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!!!

Most Helpful Critical Review
Oct 26, 2009

I'm rating medium because I know this can be so much better. my fiancee makes a soup similar to this, but it definitely uses coconut milk instead of cream, which is so much better for you, and fish sauce instead of soy sauce. both substitutes are actually oriental ingredients instead of americanized versions. also if you use a butternut squash you don't need to add the sugar as it's naturally sweeter than pumpkin.

Apr 11, 2008

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.

Dec 27, 2006

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!

Nov 15, 2002

I have done this recipe with the onion and half-and-half a couple of different ways. I have chopped the onion to add texture and I have also thrown it into the blender so it was creamy. I like it creamy and my husband prefers the onions chopped. Either way you go this recipe is a winner and so easy you will not believe it. I am so glad I tried this in October. I will be making this a lot and we will be able to eat this warming dish all winter long! I think it is substantial enough for a main dish. Wonderful as is!

Nov 01, 2002

FABULOUS.. I can't believe I made something so great tasting and easy to prepare. I used chicken broth instead of vegetable and I used heavy whipping cream instead of half and half. The way to give it a kick in flavor is either to add more curry or just more salt. I also put in a little more sugar and it really tasted fantastic and I will definitely make this's an awesome "comfort" food on a cold fall afternoon.

Nov 22, 2002

I love this soup, or anything with pumpkin! I have made this with coconut milk instead of half and half with yummy results.

Apr 19, 2005

The soup is great! Instead of canned pumpkin, I used fresh pumpkin, baked it for 30 minutes the night before. The baked pumpkin turned out to be so soft that I mashed the it using a laddle instead of a blender. I also used curry paste and added a bay leave to the stock as recommended. My friends LOVE the soup, will make it again, very soon!


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  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 789 mg
  • 32%

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

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