Curried Pumpkin Soup

1 review, 5 star(s). 100% would make again

Ready in 20 minutes

This is one of my favorite soups. I make it with fresh "sugar pumpkin" when I can get it, otherwise I use canned pumpkin.


2 large Onions; chopped
3 cloves Garlic; minced
1/4 cup butter
1 tablespoon Curry Powder
2 16-oz cans pumpkin
1 teaspoon Salt
Cayenne pepper; to taste
1/2 teaspoon coriander; ground
1 32-oz carton chicken broth
1 pint half & half
1/2 pint heavy cream

Original recipe makes 8



In a large saucepan, sauté onions & garlic in butter until translucent and slightly caramelized. Add curry powder & coriander and sauté 2 minutes longer. Remove from heat and stir in the pumpkin and salt. In batches, spoon mixture into a food processor or blender and process until smooth adding broth as necessary for blending. Return mixture to a large soup pot. Stir in the remaining broth, cream & half & half. Heat but do not boil. Serves about 8.

Verified by stevemur
Alert editor   
Calories Per Serving: 285 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Curried Pumpkin Soup

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

For better texture and flavor, use a medium (about a 2 ½ #) “Sugar Pumpkin”. Cut the pumpkin in half and remove membrane & seeds. Place face down on a baking pan with ½ cup water. Bake for ½ hour at 350 degrees. Remove from oven, drain the water and remove the skin. You should be left with about 2 pounds of pumpkin. [I posted this recipe.]
Dangle&Lurch 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free