Curried Pumpkin Soup

★★★★★ 3 Reviews
billyhaze avatar
By billy haze
from 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
serves 6
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients

  • 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
    suger
  • 1/3 tsp
    curry powder (or more if desired)
  • 1 pinch
    nutmeg
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper, freshly ground
  • 2 c
    light cream or half & half
  • 1/3 c
    toasted coconut as garnish (optional)
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How To Make

  • 1
    Melt butter in a medium (3qt) saucepan over medium heat.
  • 2
    Add onion and garlic, cook until soft and translucent.
  • 3
    Add pumpkin puree and broth. Stir well to mix.
  • 4
    Add bay leaf, sugar, curry powder, pepper, and nutmeg. Bring to a boil.
  • 5
    Lower to simmer and cook 30 minutes while the soup is cooking. Taste to adjust seasoning if desired.
  • 6
    Remove from heat and add cream.
  • 7
    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.
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