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

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4.5 21 22
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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


  • 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

1 cup: 67 calories, 2g fat (0 saturated fat), 3mg cholesterol, 60mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  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

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NH-rescue User ID: 4255840 249365
Reviewed Jun. 13, 2016

"Very tasty. We used fresh pumpkin from our garden (making sure to squeeze out the extra water) and it worked fine. Tastes great with a dollop of sour cream, too!"

CookingGalFriday User ID: 7033599 236278
Reviewed Nov. 3, 2015

"Very easy recipe. I enjoyed it very much and nice flavor for fall. I also added another tsp. of sugar and used heavy cream. A great soup for a gathering of friends."

grcannoli User ID: 7634402 20229
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."

luigimon User ID: 1692040 43787
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."

lindachicken__Oklahoma User ID: 227696 77817
Reviewed Nov. 18, 2012

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

Rick Wiles User ID: 6831275 46665
Reviewed Aug. 24, 2012

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

foodfave User ID: 2810972 20228
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."

Yennis User ID: 387114 43785
Reviewed Jan. 23, 2012

"Such a delicious soup! I've made it twice - the second time I doubled the recipe. The curry lends a mild, spicy flavor to the pumpkin that is totally different from pumpkin pie! Love it!"

KPeralta User ID: 5188496 202388
Reviewed Dec. 27, 2011

"I used the evaporated milk. The soup was great. Even my two year old liked it. I am just trying to figure out how to give it a hint more of sweetness."

[email protected] User ID: 175508 202387
Reviewed Dec. 17, 2011

"Excellent flavor."

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