Cream of Pumpkin Curry Soup

Cream of Pumpkin Curry Soup

"Pumpkin and chicken broth are beautifully blended with sauteed garlic and onions to form the base of this fabulous soup. Curry, coriander and crushed red pepper add zest, flavor and liveliness to this creamy combination."
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55 m servings 218 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1253 mg
  • 50%

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.

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  • Prep

  • Cook

  • Ready In

  1. MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
  2. TRANSFER mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.


  • Preparation Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend, then reheat to serving temperature, but do not boil.


Read all reviews 47
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This is a delicious soup. I did make a few changes, not because it is a bad recipe, but because I'm on a diet and I'm always looking for ways to alter full-fat recipes without sacrificing too m...

Our favorite pumpkin soup recipe. We use fresh pumpkin, baking it covered, cut into quarters until tender (1 hour), then scraping out the flesh, then pureeing. We use rice milk instead of half...

A good addition to a holiday meal.

LOVELY flavor! I like to be a bit heavier on the curry for my own personal affection with the spice. I also cut out about half of the butter and use skim milk - the flavor does not suffer! To...

Simply the best! I followed the directions to a tee and it was wonderful. My guests enjoyed it as well. I did not puree it and found that it was still great. I served it with a spinach salad and...

this is a wonderful recipe! i used fat free half and half and the taste was great. make sure that you really mince the onions or they can be over powering. enjoy!

This was really good and easy to make! I made a few changes, but overall it was the same recipe and as is was delicious! The only changes I made were to sub evap. milk for the heavy cream (una...

Great recipe! But I had no curry so i used kurkuma instead.

I read many pumpkin soup recipes....but tried this one for the holidays. I substituted the boullion and water for 1-1/2 cans vegetable broth as my daughter is a vegetarian. This soup was a perf...

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