Best Curried Pumpkin Soup Recipe
Best Curried Pumpkin Soup Recipe photo by Taste of Home

Best Curried Pumpkin Soup Recipe

Publisher Photo
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.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 7 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 686 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  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.
Originally published as Curried Pumpkin Soup in Taste of Home October/November 2000, p25

Nutritional Facts

1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 686 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Best Curried Pumpkin Soup

AVERAGE RATING
   (44)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 9, 2014

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

MY REVIEW
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."

MY REVIEW
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! :-)"

MY REVIEW
Reviewed Oct. 28, 2013

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

MY REVIEW
Reviewed Sep. 29, 2013

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

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