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Curried Pumpkin Soup

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


  • 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


  • 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.
  • Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired.
Nutrition 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.

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Average Rating:
  • delowenstein
    Apr 3, 2018

    My difference in making this recipe is that I brought the oil, onion, chicken broth, pumpkin, lemon juice, curry powder, sugar, salt, 1/8 tsp. pepper to a boil, then reduced the heat; covered & simmered 15 minutes. Then I stirred in the cream! This soup was delicious! delowenstein

  • NH-rescue
    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
    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
    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
    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
    Nov 18, 2012

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

  • Rick Wiles
    Aug 24, 2012

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

  • foodfave
    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
    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
    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.