Real Recipes From Real Home Cooks ®

curried pumpkin soup

★★★★★ 3
a recipe by
billy haze
Philadelphia, PA

This soup is a favorite with my guests. A few have told me even to forget the rest of the meal when you serve this, nothing can compete. Please, you be the judge.

Blue Ribbon Recipe

What a comforting fall soup. This is a creamy and savory pumpkin curry soup recipe with a hint of nutmeg spice. The combination of seasonings complements each other very well. We loved the addition of toasted coconut on top. Finishes the soup nicely. This is so good!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For curried pumpkin soup

  • 4 Tbsp
    butter, cold
  • 1/2 c
    chopped onion
  • 1 clove
    garlic, mashed and diced
  • 2 c
    pumpkin puree, freshly made or canned
  • 4 c
    chicken broth, low salt,low fat
  • 1
    bay leaf
  • 1 pinch
  • 1/3 tsp
    curry powder (or more if desired)
  • 1 pinch
  • 1/2 tsp
  • 1/4 tsp
    black pepper, freshly ground
  • 2 c
    light cream or half & half
  • 1/3 c
    toasted coconut as garnish (optional)

How To Make curried pumpkin soup

  • Butter melting in a saucepan.
    Melt butter in a medium (3qt) saucepan over medium heat.
  • Cooking onion and garlic in the pan.
    Add onion and garlic, cook until soft and translucent.
  • Adding pumpkin and broth.
    Add pumpkin puree and broth. Stir well to mix.
  • Adding seasonings to the soup.
    Add bay leaf, sugar, curry powder, pepper, and nutmeg. Bring to a boil.
  • Pumpkin soup simmering on the stove.
    Lower to simmer and cook 30 minutes while the soup is cooking. Taste to adjust seasoning if desired.
  • Adding cream to the soup off the heat.
    Remove from heat and add cream.
  • Soup being warmed on the stove.
    Return to heat only to bring the temperature of soup back to hot. DO NOT allow to simmer-rising steam only. Garnish with toasted coconut and serve in warm bowls.