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Best Curried Pumpkin Soup Recipe

Best Curried Pumpkin Soup Recipe

I whipped up this satisfying soup last Thanksgiving for my family, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds. -Kimberly Knepper, Euless, Texas
TOTAL TIME: Prep/Total Time: 20 min. YIELD:7 servings


  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 to 1 teaspoon curry powder
  • 3 cups vegetable broth
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • Minced chives


  • 1. In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.

Nutritional Facts

1 cup: 157 calories, 8g fat (5g saturated fat), 26mg cholesterol, 686mg sodium, 18g carbohydrate (12g sugars, 3g fiber), 7g protein

Reviews for Best Curried Pumpkin Soup

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Reviewed Nov. 11, 2015

"I did a mash-up of this recipe and a Weight Watchers recipe. I omitted the mushrooms (not a fan) and the evaporated milk, instead opting for using one 15oz can of drained and rinsed Navy Beans, and swapped the veggie broth with chicken broth (as I had no veggie broth on hand). When the soup was cooked, we pureed the soup in small batches to give it a "creamy" consistency closer to what it would have had with the milk. Loved the flavor profile - perfect blend of savory and sweet with just enough spicy kick...will definitely be sure to try the soup with the evaporated milk at least one time to compare!"

Reviewed Sep. 29, 2015

"Had this for a light dinner tonight. It is easy to make, and is a nice fall soup."

Reviewed Dec. 5, 2014

"Great flavorful soup. I omitted the honey because I don't care for sweet soups, used a full teaspoon of curry powder and more mushrooms. I also added 1/4 teaspoon cayenne and 1/2 teaspoon ground ginger and I substituted coconut milk to make it vegan. Thanks very much."

Reviewed Aug. 9, 2014

"I love this soup. I always make it for Thanksgiving. One of my favorite recipes."

Reviewed Dec. 6, 2013

"I have made this soup for Thanksgiving since receiving my Oct/Nov 2000 issue. However, I make my vegie broth using vegetable bullion paste and make it a tiny bit strong...then I omit the salt and honey and use half and half instead of the evaporated milk. For a thicker soup I reduce the broth liquid by 1/2 a cup."

Reviewed Nov. 20, 2013

"Really is the best pumpkin soup recipe! I didn't have that many muchrooms (about half) so made up the difference with grated parsnips and added a very little ground ginger too. Great! :-)"

Reviewed Oct. 28, 2013

"This was too sweet for me. I think using real pumpkin instead of canned pumpkin could make a difference."

Reviewed Sep. 29, 2013

"My family absolutely loves this soup. It is very savory. I add a little extra curry powder to mine."

Reviewed Apr. 20, 2013

"I found this recipe a few years ago, and it has become part of our Prime Rib Christmas dinner. So simple and so fantastic. I get rave reviews from all holiday guests and have started making it in double batches because EVERYONE wants to take some home. One of my best finds."

Reviewed Mar. 3, 2013

"I doubled this recipe to bring to a church thing. The whole pot was empty when we left. I got quite a few compliments on the soup too. It turned out very good."

Reviewed Nov. 28, 2012

"This soup is awesome! I have been making it since it first appeared in 2000. I always get compliments. The only change I made was adding cinnamon instead of nutmeg as I do not care for nutmeg. Will continue to make this again and again!"

Reviewed Aug. 24, 2012

"It's diffidently a great soup. I make it every year for Thanksgiving. However, I leave out the mushrooms, honey,and use one quart of half and half instead of evaporated milk."

Reviewed Aug. 21, 2012

"This was a great soup. I didn't have time to chop onions, so I used onion powder. My hubby won't eat mushrooms, so I omitted those. So, the soup ended up as more of a puree soup, but it was still very good. One day I want to try making it again with the solid ingredients. I actually made this in the slowcooker on low, adding the evaporated milk and turning the cooker to high a few minutes before serving."

Reviewed Aug. 21, 2012

"Excellent! Definitely one to add to your Thanksgiving repertoire."

Reviewed Jun. 3, 2012

"This is an excellent soup."

Reviewed Apr. 7, 2012

"Made this many times and always with rave reviews. People are surprised it's pumpkin while they are asking for seconds....."

Reviewed Feb. 4, 2012

"I've made this numerous times and it is always a winner. Easy to make, too. Sometimes I add a dollop of sour cream in each bowl"

Reviewed Jan. 15, 2012

"This is a wonderful soup!"

Reviewed Dec. 22, 2011

"This has become a family favorite. The curry is mild and definitely isn't overwhelming. It's a great autumn/winter dish!"

Reviewed Oct. 19, 2011

"First saw this recipe in Taste of Home a few years back. My husband and I love it. Have served it to company many times. Everyone loves it. Have extra vegetable stock on hand if you need to thin."

Reviewed Oct. 16, 2011

"I've made this recipe numerous tomes and love it. Today I am going to use the extra juice from making fresh pumpkin filling in place of some of the broth"

Reviewed Sep. 6, 2011

"My husband who doesn't like mushrooms loves this soup. I make it every year during the fall and winter seasons. I don't make any changes. It is perfect the way it is in my opinion."

Reviewed Apr. 14, 2011

"My husband and I love this recipe! When I make it, I leave out the mushrooms because we aren't big fans of them and it still is awesome! Love it!"

Reviewed Nov. 11, 2010

"I made this soup last night as part of a birthday dinner for my niece. She is an excellent cook herself, and I wanted to make something different that I thought she would enjoy, It was a big hit! I used 3/4 tsp. of curry, and it turned out perfect. It is a quick, easy and delicious accompaniment to any dinner. I will definitely make this again. After the dinner was over she asked for the recipe, and I gave it to her gladly!"

Reviewed Nov. 10, 2010

"LOVED IT!! It was easy to make. For extra decadence I added a tablespoon of Sour Cream at the end."

Reviewed Oct. 12, 2010

"I made this last night and WOW. It was quick and easy. I added red chili flakes and extra curry because my hubby is really into spicy food. My husband ate (I kid you not) FIVE bowls!!!! My in-laws were really impressed. Since it is a meat-less dish, it has gone onto our list for dinners to cook during Lent. I LOVE THIS SOUP!!!!!!!!!!"

Reviewed Sep. 23, 2010

"Loved it! I am sure I will make it again and again!"

Reviewed Jan. 25, 2010

"Really like it. Have made twice now. Second time I added some extra mushrooms, but we love mushrooms. Might try the maple syrup suggestion of another reviewer, but it's good with the honey. Easy and quick to make."

Reviewed Nov. 2, 2009

"My husband and I really liked this soup, but it was not for the toddlers' taste. I used the full 1tsp. of curry. I'd use a little less next time. I also food processed the onion and mushrooms to finer bits and then cooked them as directed. In the end I still did not like the chunks (even the tiny ones) so I'd blend it before serving the next time we make it. We made it for "Pumpkin Day" lunch as one of our alternative activities in lieu of Halloween. Yummy!"

Reviewed Oct. 22, 2009

"My hubby and I loved this flavorful soup. I didn't have any curry pwd. on hand so I exchanged it with paprika. I also added freshly minced garlic and used chicken broth instead of veggie broth. It was very delicious - perfect for a cold fall day!"

Reviewed Jan. 21, 2009

"My husband also doesn't like mushrooms and this soup is just as good without them. Also, because I love curry, I use a heaping tsp of it and I also use maple syrup instead of honey. That happened by accident when I didn't have any honey in the house.


Reviewed Dec. 30, 2008 Edited Sep. 6, 2011

"My husband doesn't like mushrooms and was skeptical about this soup when he saw me preparing it. Well, he absolutely loved it. He had two big bowls. It tastes absolutely superb."

Reviewed Dec. 30, 2008

"I have served this soup at three formal Holiday dinners and have had rave reviews. It is the perfect winter soup."

Reviewed Oct. 22, 2008

"This soup was very good - I used about 3/4 lb. of mushrooms instead of 1/2 lb. I was skimpy with the curry (1/2 tsp) but next time will add more."

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