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Curried Pumpkin Soup Recipe

Curried Pumpkin Soup Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Curried Pumpkin Soup

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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!"

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."

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."

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."

Reviewed Nov. 18, 2012

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

Reviewed Aug. 24, 2012

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

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."

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!"

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."

Reviewed Dec. 17, 2011

"Excellent flavor."

Reviewed Dec. 10, 2011

"There should be a Maybe circle. My hubby refused to eat it. I increased the half and half to 1 1/2 cups to thicken and am tempted to leave out the curry and substitute pumpkin pie spice. Just not too impressed with this."

Reviewed Jan. 10, 2011

"I left out the onion and canola onion and instead put in red pepper flakes (just a small amount) and instead of a tsp put in half of a tablespoon of curry"

Reviewed Dec. 27, 2010

"This is exactly what I was searching for! I live in Japan, and pumpkin and curry are both huge here, so I won't hesitate to say this was good! I did use my hand blender after it was all done like other reviewers said, and I used fat free milk to cut down on the calories. I imagine it would taste better with the cream though."

Reviewed Nov. 17, 2010

"I’ve used this recipe as a starting point to make this soup many times. I use butter instead of canola oil and leave out the sugar. As others have suggested, I also used the immersion blender after simmering, but I then take one additional step. I always pass the blended soup through a medium strainer, pressing it with the back of a spoon to get out all the moisture. I then throw away the pulp. This step takes a bit of time, but it’s well worth it. This extra step makes for an incredibly smooth, silky soup. Add the half-and-half after straining."

Reviewed Oct. 31, 2010

"It was easy and delicious! Pefect for the fall ! I will definatly make this again!"

Reviewed Oct. 27, 2010

"Used a small pumpkin, roasted and flesh pureed (yield abt 2 c), used bottled lemon juice, sweet curry powder, and half-half with snipped garden parsley. Was super! Didn't care for the chopped onion though, in the otherwise silky soup. Next time will grate or use onion powder. This is a definite keeper!"

Reviewed Oct. 14, 2010

"This was really good. I too used ff half and half and my immersion blender to blend it up. Very nice. Thanks"

Reviewed Nov. 8, 2009

"This is a delcious, hearty, warming soup! Perfect for fall. I make it using fatfree evaporated milk, and it tastes wonderful. I'm also going to make a batch using vegetable broth, for my vegetarian sister.

I would advise that once the soup is cool, you use an immersion blender on it to puree the onion bits. Otherwise, a perfect recipe that I will make again and again!"

Reviewed Oct. 22, 2009

"I thought this soup was very smooth as-is, no blending required. The only thing chunky is the onions, so dice them as small as you want in the beginning. It is a very rich soup for being low-fat (I used fat-free half-and-half), and you can further reduce the fat by using cooking spray instead of canola oil (adding water as necessary)."

Reviewed Apr. 19, 2009

"Definitely helps to use a blender on this soup. Using my stick blender eliminates my having to do the "blender thing" in batch mode."

Reviewed Nov. 8, 2008

"Not as smooth as i had hoped. Perhaps putting it in a blender would help."

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