Curried Pumpkin Soup

Carolyn Haas


I found this in a Penzey's spice catalog by Sandy Bingham. I changed a few things to suit our taste and what I had available. There is no one curry powder in this recipe; "curry" originally meant a mixture of spices used in a particular region, so the curry in this recipe is a mixture of spices!


★★★★☆ 2 votes

15 Min
40 Min
Stove Top


  • 1 medium
    onion, chopped (1 cup)
  • 1 Tbsp
    olive oil
  • 1-2 large
    garlic cloves
  • 1/2 tsp
    powdered ginger (or 1 tb fresh, grated)
  • 1 Tbsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 1/2 tsp
  • 1/4 tsp
    cayenne pepper
  • 1 can(s)
    pumpkin, solid pack (14 oz)
  • 2 c
  • 1 can(s)
    chicken broth (about 12 oz broth- can use boullion
  • 7 oz
    lite coconut milk
  • 1/4 c
    olive oil (optional for garnish)
  • 1 tsp
    brown mustard seed (optional for garnish)

How to Make Curried Pumpkin Soup


  1. Heat oil in pot over medium low heat. Add onion and cook until softened. Add ginger and garlic, cook for one minute.
  2. Add spices, cook, stirring for one minute. Add pumpkin, water, broth and coconut milk. Simmer, stirring occasionally for 30 minutes.
  3. Remove from heat. Using an immersion blender, carefully blend until smooth.
  4. Garnish: heat olive oil in skillet until hot. Add mustard seed and cook until they begin to pop - about 15 seconds. Carefully add mixture to soup. If soup is too thick, add more broth.

Printable Recipe Card

About Curried Pumpkin Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American

Show 4 Comments & Reviews

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