Curried Pumpkin Soup Recipe

Curried Pumpkin Soup Recipe Curried Pumpkin Soup Recipe photo by Taste of Home Rating 4

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

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Curried Pumpkin Soup Recipe
  • Prep/Total Time: 25 min.
  • Yield: 4 Servings
5 20 25

Ingredients

  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 2 cups chicken or vegetable broth
  • 1-1/2 cups canned pumpkin
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • 1/2 cup half-and-half cream or evaporated milk
  • Chopped fresh parsley, optional

Directions

  • In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired. Yield: 4 servings.

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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Reviews for Curried Pumpkin Soup

Curried Pumpkin Soup Recipe

Curried Pumpkin Soup

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(1-10) of 10 reviews

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!

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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