Cream of Pumpkin Curry Soup Recipe - Allrecipes.com
Cream of Pumpkin Curry Soup Recipe
  • READY IN 55 mins

Cream of Pumpkin Curry Soup

Recipe by  

"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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Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • 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.
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Reviews More Reviews

Sep 05, 2008

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 much taste. I did make this soup with only 1.5 tablespoons of butter - I found that the onion sautes fine in that much or even less. That alone saves 150 calories and 15g of fat off the total recipe. I also used 1% milk and a tiny bit of cornstarch for thickening, without great detriment to the taste. That also saves 300 calories and 28g of fat. In the end, my product has 120 calories and 5.6g of fat, and I think it tastes just as good!

 
Nov 14, 2005

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 and half because of a milk intolerance in the family. Wonderful.

 

57 Ratings

Nov 25, 2002

A good addition to a holiday meal.

 
Jan 15, 2003

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 thicken slightly I combine 1 tsp of cornstarch with the skim milk to make up for the cut fat.

 
Oct 02, 2005

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 warm homemade bread. Will definitely do it again!

 
Dec 29, 2002

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!

 
Nov 01, 2008

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 (unavailable right now in all the stores..the evap worked just fine and saved some calories at the same time!) and added some extra curry, and threw in some extra salt, pepper, nutmeg (just a dash or two) and ginger. Right now there is no sour cream here either, so just had it straight up and hubby and I both enjoyed it for Halloween dinner last night (and I am enjoying a 2nd bowl for brunch right now!). Yummmm! Next time I will puree some celery and carrots in as well as the onions I think for more flavors.

 
Oct 28, 2006

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

 

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Nutrition

  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 1253 mg
  • 50%

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

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