Pumpkin Soup

Pumpkin Soup Recipe

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Lynnda Cloutier


A perfect autumn soup.


★★★★★ 1 vote



  • ·
    1/4 cup butter, 1/2 stick
  • ·
    1 cup chopped onion
  • ·
    1 garlic clove, crushed
  • ·
    1 t. curry powder
  • ·
    1/2 t. salt
  • ·
    1/4 t. ground coriander
  • ·
    1/8 t. crushed red pepper
  • ·
    3 cups chicken broth
  • ·
    1 can pumpkin (29 oz) or 3 1/2 cups mashed cooked fresh pumpkin
  • ·
    1 can evaporated milk, 12 oz
  • ·
    1/4 cup packed light brown sugar, optional
  • ·
    sour cream for garnish
  • ·
    chopped fresh chives, for garnish

How to Make Pumpkin Soup


  1. Melt butter in large pan and ad onion and garlic. Sauté for 3 to 4 minute so
    until onion is tender. Stir in curry powder, salt, coriander, and red pepper.
    Cook for 1 minute, stirring frequently. Add broth and bring to a gentle boil.
    Boil gently for 15 to 20 minutes, stirring occasionally. Stir in pumpkin and
    evaporated milk. Mix in brown sugar for a sweeter flavor and cook for 5 minutes.
    Cool slightly; pour into a blender and process until creamy. Ladle warm soup
    into soup bowls and garnish with sour cream and chives. Makes 8 cups.
    Source: Tables of Content: Junior League of Birmingham, Alabama, and Recipes
    Worth Sharing

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About Pumpkin Soup

Course/Dish: Vegetable Soup

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