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

Curried Pumpkin Soup Recipe

Read Reviews (9)
4.3 9
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired. Yield: 4 servings.
Originally published as Curried Pumpkin Soup in Taste of Home October/November 1997, p45

Nutritional Facts

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.

Reviews for Curried Pumpkin Soup(9)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 25, 2014

Very tasty. I did add a sprinkle of cinnamon. I did not add the salt, and I used 1% milk. It was delicious! Next time I will use a touch less of the curry. Oh - I only used around a 1/4 of an onion, too.

MY REVIEW
Reviewed Nov. 27, 2013

Very bland. Added a ton of kosher salt and we still didn't finish it. I will not make this again.

MY REVIEW
Reviewed Nov. 18, 2012

Every single member of the family loved this, including my picky son in law, thank you!

MY REVIEW
Reviewed Aug. 24, 2012

I make this every Thanksgiving. I use a quart of half and half instead of evaporated milk...

MY REVIEW
Reviewed Apr. 24, 2012

I would rate this as excellent with the addition of pumpkin pie spice (1/8 tsp) per bowl and extra sugar (1/4 tsp) per bowl. Next time I will add to the whole recipe (1/2 tsp pp spice and 1 extra tsp sugar) before simmering. I also subbed 1% milk and 1 Tbsp margarine for the half and half. I might consider pureeing it in the food processer next time before simmering as the onion pieces were tasty but a different texture.

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