Curry Pumpkin Soup

Curry Pumpkin Soup

286

"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

20 m servings 162 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 789 mg
  • 32%

Based on a 2,000 calorie diet

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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.

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Directions

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  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.

Reviews

286
  1. 395 Ratings

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Most helpful positive review

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 follo...

Most helpful critical review

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 f...

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 follo...

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.

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 add...

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...

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 f...

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 g...

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

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 inst...

I served this recipe to an entire party of people... it had a very creamy and mild flavor so I added extra curry and soysauce. May be good to try it with the onions option in the description. ...