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This comforting soup is wonderfully warming on an autumn day, and the subtle curry flavor lets the pumpkin star. My family really enjoy dishes like this that have a delightful down-home flavor.—Eleanor Dunbar, Peoria, Illinois
This recipe is:
Quick
Diabetic Friendly
Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth and evaporated skim milk and without salt) equals 1/2 starch, 1/2 fat; also, 67 calories, 60 mg sodium, 3 mg cholesterol, 11 gm carbohydrate, 3 gm protein, 2 gm fat.
Originally published as Curried Pumpkin Soup in Taste of Home October/November 1997, p45
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Reviewed on Jan. 10, 2011 by vmfein
I left out the onion and canola onion and instead put in red pepper flakes (just a small amount) and instead of a tsp put in half of a tablespoon of curry
Reviewed on Dec. 27, 2010 by krimpk
This is exactly what I was searching for! I live in Japan, and pumpkin and curry are both huge here, so I won't hesitate to say this was good! I did use my hand blender after it was all done like other reviewers said, and I used fat free milk to cut down on the calories. I imagine it would taste better with the cream though.
Reviewed on Nov. 17, 2010 by Dave in Virginia
I’ve used this recipe as a starting point to make this soup many times. I use butter instead of canola oil and leave out the sugar. As others have suggested, I also used the immersion blender after simmering, but I then take one additional step. I always pass the blended soup through a medium strainer, pressing it with the back of a spoon to get out all the moisture. I then throw away the pulp. This step takes a bit of time, but it’s well worth it. This extra step makes for an incredibly smooth, silky soup. Add the half-and-half after straining.
Reviewed on Oct. 31, 2010 by shibbystar
It was easy and delicious! Pefect for the fall ! I will definatly make this again!
Reviewed on Oct. 27, 2010 by silverfx
Used a small pumpkin, roasted and flesh pureed (yield abt 2 c), used bottled lemon juice, sweet curry powder, and half-half with snipped garden parsley. Was super! Didn't care for the chopped onion though, in the otherwise silky soup. Next time will grate or use onion powder. This is a definite keeper!
Reviewed on Oct. 14, 2010 by amyz622
This was really good. I too used ff half and half and my immersion blender to blend it up. Very nice. Thanks
Reviewed on Nov. 08, 2009 by LesLeeClauson
This is a delcious, hearty, warming soup! Perfect for fall. I make it using fatfree evaporated milk, and it tastes wonderful. I'm also going to make a batch using vegetable broth, for my vegetarian sister.I would advise that once the soup is cool, you use an immersion blender on it to puree the onion bits. Otherwise, a perfect recipe that I will make again and again!
This is a delcious, hearty, warming soup! Perfect for fall. I make it using fatfree evaporated milk, and it tastes wonderful. I'm also going to make a batch using vegetable broth, for my vegetarian sister.
I would advise that once the soup is cool, you use an immersion blender on it to puree the onion bits. Otherwise, a perfect recipe that I will make again and again!
Reviewed on Oct. 22, 2009 by jshearer
I thought this soup was very smooth as-is, no blending required. The only thing chunky is the onions, so dice them as small as you want in the beginning. It is a very rich soup for being low-fat (I used fat-free half-and-half), and you can further reduce the fat by using cooking spray instead of canola oil (adding water as necessary).
Reviewed on Apr. 19, 2009 by KPJBSEAR
Definitely helps to use a blender on this soup. Using my stick blender eliminates my having to do the "blender thing" in batch mode.
Reviewed on Nov. 08, 2008 by lahood256
Not as smooth as i had hoped. Perhaps putting it in a blender would help.
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