Creamy Curried Pumpkin Soup

Creamy Curried Pumpkin Soup Recipe

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April McIver


Smoky, spiced, creamy, savory and satisfying. This soup is warm and hearty without being heavy. I used pureed roast fresh pumpkin, but canned would probably work fine.


★★★★★ 1 vote


  • 1 Tbsp
    vegetable oil
  • 1 small
    bell pepper, diced
  • 1 small
    onion, diced
  • 1
    tomato, diced
  • 3 clove
    garlic, minced
  • 3 c
    cooked pureed pumpkin
  • 3 c
    water broth or boullion, roughly
  • 1/2 tsp
    curry powder
  • 1/2 tsp
  • 1/2 tsp
  • 1 dash(es)
  • 1 dash(es)

  • ·
    nonfat plain yogurt or sour cream
  • ·
    minced chives or green onions
  • ·
    diced pepitas (pumpkin seeds)

How to Make Creamy Curried Pumpkin Soup


  1. Heat oil in a large, heavy pot over medium. Add onion, bell pepper, tomato and garlic. Cook, stirring often, until vegetables are softened.
  2. Add pumpkin, water and seasonings. Taste to check the seasonings.
  3. Puree using a stick/immersion blender until smooth. You can skip that step if you want to.
  4. Reduce heat to low and simmer until heated through.

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About Creamy Curried Pumpkin Soup

Dietary Needs: Vegetarian
Other Tag: Healthy

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