Best Curried Pumpkin Soup
Total TimePrep/Total Time: 20 min.
- 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
- 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.
Nutrition Facts1 cup: 157 calories, 8g fat (5g saturated fat), 26mg cholesterol, 686mg sodium, 18g carbohydrate (12g sugars, 3g fiber), 7g protein.
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Mar 7, 2019
this is my new favorite soup.... it is SO tasty and different to your usual pumpkin soup. I used mashed butternut squash instead of canned pumpkin and pureed it with my hand blender to make it smooth, wow it's so delicious and satisfying!
Dec 21, 2018
i have been making this every Christmas since I saw the recipe in an old Taste of Home magazine. It has become our most traditional Christmas dish. No matter what I make as a main dish, this soup makes an appearance. From Prime Rib, Crown Roast of pork to Cornish Game Hens (this year's entree), this soup is a winner.
Nov 4, 2018
It would be rated 5 stars, but i doubled the honey, doubled the salt, AND added sugar... with these modifications, this soup could be served at Olive Garden. Delicious! Thanks TOH!
Feb 20, 2018
I made a double and added chunks of ham!
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!
Sep 29, 2015
Had this for a light dinner tonight. It is easy to make, and is a nice fall soup.
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.
Aug 9, 2014
I love this soup. I always make it for Thanksgiving. One of my favorite recipes.
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.
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! :-)