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Best Curried Pumpkin Soup

I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas
  • 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) 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 Facts
1 cup: 155 calories, 7g fat (5g saturated fat), 26mg cholesterol, 536mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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Average Rating:
  • lynda
    Dec 7, 2020

    Fabulous soup. I add chopped chicken apple sausage to the onions and mushrooms. Adds a bit more texture and flavor to the soup. Quite yummy.

  • Jessica
    Sep 30, 2020

    Delicious! I replaced evaporated milk with coconut milk and it turned out amazing.

  • Efrat
    Nov 13, 2019

    By far one of the best soups we’ve had!!

  • Elaine
    Mar 18, 2019

    Tasted great and was wry simple to make. I left out honey I don't like sweet soup tasted even better the next day

  • germanycook
    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!

  • Angela Mills
    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.

  • chocoloco
    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!

  • Kristens198
    Feb 20, 2018

    I made a double and added chunks of ham!

  • MaaryM
    Nov 14, 2015

    No comment left

  • Ham_Sammich
    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!