Pumpkin Curry Soup Recipe - Allrecipes.com
Pumpkin Curry Soup Recipe
  • READY IN 45 mins

Pumpkin Curry Soup

Recipe by  

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

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2004

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. Other than that, it's a definite winner!!

Most Helpful Critical Review
Oct 03, 2005

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! Perhaps my expectations were too high! I'll keep looking for a pumpkin soup that I enjoy!

Oct 26, 2005

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 bit more salt too. I also changed the evaporated milk to skim evaporated (it was all I had in the house)and added black pepper instead of white. The result! Unbelievable. I will be making this recipe again and again.

Jan 09, 2003

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.

Feb 16, 2006

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!

Oct 30, 2002

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

Dec 28, 2005

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 blend of pumpkin, curry, and spices...particularly the pepper. White pepper is one of my favorite additions to many soups now.

Nov 27, 2004

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. that said, it was delicious! I really like spice and flavor, so your mileage may vary. Afer eating a bowl, it reminded me of a delicious mushroom curry soup I had had, so I sauted some white mushrooms and threw them in. That made it even better in my opinion! Try it! If you like mushrooms, you won't be disappointed. Overall, the soup needed a few adjustments, but was quite good. Not particularly "pumpkiny" though, so skip it if you're in a pumpkin mood.


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 285 mg
  • 11%

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

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