Creamy Pumpkin Soup

Creamy Pumpkin Soup


"This creamy pumpkin soup became a family favorite on a trip to Jamaica. It took a while to find the right recipe to recreate that great eating experience, but here it is. Easy to make and healthy. Serve hot soup with a dollop of sour cream or yogurt in the center."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 161 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.
  2. Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.



This was wonderful! Didn't see the yogurt on the list of ingredients, so left it out, but tasted so good & creamy! (Also used 2 percent canned milk...out of fresh, so used a little extra.) My ne...

To sour , will try heavy cream instead of yogurt

Great recipe! Fabulous with crusty bread and a salad!

With 38 sugar pumpkins donated to the classroom I was looking for a good easy pumpkin soup recipe and some of my students found this one. We used up fresh roasted pumpkin puree. It was great, as...