Curried Pumpkin Soup Recipe

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Curried Pumpkin Soup

Becca Balk


Great on a cool fall day! I first had pumpkin soup in a little cafe in Bellingham, WA. They wouldn't share their recipe, so I began experimenting at home and finally decided it was curry that made it so memorable. I usually increase the amount of curry, it's all a matter of preference depending on my mood and the occasion as to how much I end up using.

★★★★★ 1 vote
6 - 8 large bowls


1/2 c
onion, peeled and diced
1 large
can pumpkin puree (or two 16 oz cans)
4 c
chicken stock
4 c
half and half
1 tsp
curry powder
1/4 tsp
salt and pepper to taste
sour cream (optional)
parsley sprigs (optional)


1Melt butter in a large sauce pan. Add onion and saute until soft. Stir in curry powder and cinnamon.
2Puree onion mixture and pumpkin in blender or food processor until smooth. Return to saucepan.
3Add chicken stock and stir over medium heat until almost boiling. Reduce heat to low and stir in half and half. Salt and pepper to taste. Heat thoroughly, stirring occasionally (about 5 - 10 minutes.)
4Ladle into bowls and garnish with a dollop of whipped cream and sprig of parsley if desired. Pairs well with crusty bread, or is fantastic served in a bread bowl.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Other Tag: Quick & Easy