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

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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


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


  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

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Ham_Sammich User ID: 8473184 237168
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!"

Rosemary Swope User ID: 1654672 233701
Reviewed Sep. 29, 2015

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

tamaradutton User ID: 4653244 214099
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."

mary0530 User ID: 1509648 42072
Reviewed Aug. 9, 2014

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

iluvmyGSD User ID: 7523983 203840
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."

WiltshireCook User ID: 7494885 42041
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! :-)"

ejt325 User ID: 4790999 74712
Reviewed Oct. 28, 2013

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

TheFamilyChef User ID: 5439353 103314
Reviewed Sep. 29, 2013

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

Angela Mills User ID: 3254844 72172
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."

watermelonmuffin User ID: 6735434 26176
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."

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