Pumpkin Soup Recipe

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Pumpkin Soup

Lynnda Cloutier


A perfect autumn soup.

pinch tips: How to Skin Carrots, Potatoes and Apples




1/4 cup butter, 1/2 stick
1 cup chopped onion
1 garlic clove, crushed
1 t. curry powder
1/2 t. salt
1/4 t. ground coriander
1/8 t. crushed red pepper
3 cups chicken broth
1 can pumpkin (29 oz) or 3 1/2 cups mashed cooked fresh pumpkin
1 can evaporated milk, 12 oz
1/4 cup packed light brown sugar, optional
sour cream for garnish
chopped fresh chives, for garnish

Directions Step-By-Step

Melt butter in large pan and ad onion and garlic. Sauté for 3 to 4 minute so
until onion is tender. Stir in curry powder, salt, coriander, and red pepper.
Cook for 1 minute, stirring frequently. Add broth and bring to a gentle boil.
Boil gently for 15 to 20 minutes, stirring occasionally. Stir in pumpkin and
evaporated milk. Mix in brown sugar for a sweeter flavor and cook for 5 minutes.
Cool slightly; pour into a blender and process until creamy. Ladle warm soup
into soup bowls and garnish with sour cream and chives. Makes 8 cups.
Source: Tables of Content: Junior League of Birmingham, Alabama, and Recipes
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About this Recipe

Course/Dish: Vegetable Soup