Pumpkin Curry Soup

Pumpkin Curry Soup

"A great tasting pumpkin soup with a hint of curry!"
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Ingredients

45 m servings 147 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 285 mg
  • 11%

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. MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
  2. ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Reviews

Read all reviews 54
  1. 67 Ratings

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Most helpful positive review

Fantastic soup!! Very easy to make and you can cut down on the fat drastically by using nonfat evaporated milk. I used double the curry and half the milk which made the soup alot heartier. Ot...

Most helpful critical review

Definitely can't taste the pumpkin!I tried making it a second time with other reviewers suggestions! I added sugar, nutmeg, and even a half can of pumpkin more to the soup. Still was very bland!...

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Fantastic soup!! Very easy to make and you can cut down on the fat drastically by using nonfat evaporated milk. I used double the curry and half the milk which made the soup alot heartier. Ot...

Made list soup last night. I added a few more ingredients as it was a bit on the bland side. I added 1/4 tsp of Graham Marsala, 1/8 tsp each of All Spice, Nutmeg and Cinnamon. It did need a b...

Such a beautiful and aromatic soup! It turned out very nicely - this is a very healthy, soothing soup, perfect for autumn. I added more curry & salt, to suit my taste.

So yummy! I didn't have a blender/mixer on hand, so we just ate with the onion slices in it. I only put in half of the milk, as well. Very good!

Really tasty, fun and easy. We used a hollowed out pumpkin to serve it. Next time we'll make more.

I LOVE this soup! I have made it over and over again and refuse to share with anyone. I think some people expect the pumpkin to make it a sweet soup, but it doesn't. Rather, it's a perfect bl...

Reading the other reviews here, I also modified as follows: more salt, more curry powder (another teaspoon or so), a bit of cumin, a bit of nutmeg, a few coriander seeds, less (about 1/2) milk. ...

This could not be any easier. I made this for our family Thanksgiving dinner last year and everyone has requested that I make it again this year. Very tasty!!!

Oh so easy and oh so good! I agree that it could get kicked up a notch and modified but this is an excellent soup. We served it with Rothbury croutons and it was a nice addition. Our thanks t...

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