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Nutritional Info
  • Amount Per Serving
  • Calories: 164.8
  • Total Fat: 4.3 g
  • Cholesterol: 8.4 mg
  • Sodium: 1,060.4 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 10.1 g

View full nutritional breakdown of Spiced Pumpkin Soup calories by ingredient
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Spiced Pumpkin Soup


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Spiced Pumpkin Soup RECIPE

Introduction

Yum! You've probably never had soup like this before, but we bet you'll be coming back for more. Yum! You've probably never had soup like this before, but we bet you'll be coming back for more.

Ingredients

    • 1 tablespoon butter
    • 1 cup onion, chopped
    • 3 tablespoons whole wheat flour
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon cumin
    • 1/4 teaspoon ground nutmeg
    • 2 garlic cloves, crushed
    • 1 cup peeled and cubed sweet potato
    • 1/4 teaspoon salt
    • 2 14 oz. cans of low sodium chicken broth
    • 1 15 oz. can of pumpkin
    • 1 cup 1% milk
    • 1 tablespoon fresh lime juice

Directions

1. Melt butter in a Dutch oven or large suacepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and saute for 1 minute.



2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.



3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.



4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.



5. Remove from heat and add lime juice.



Serves 6.



Reprinted with permission by Public Health Seattle & King County






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Member Ratings For This Recipe


  • Incredible!
    16 of 16 people found this review helpful
    Wonderful! Will definately make again. The lime or lemon juice was a great touch. I used vegetable boullion and couldn't find sweet potato and used fresh pumpkin. Was wonderful. - 8/13/08

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  • Very Good
    14 of 14 people found this review helpful
    i love this soup, when i made it again i didn't find the roux(flour and butter) was needed i added some ginger and subed low fat coconut milk for the milk. it was outstanding. - 4/11/09

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  • 13 of 13 people found this review helpful
    I tripled the spices and it turned out quite tasty. - 3/24/09

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  • Very Good
    12 of 12 people found this review helpful
    I didn't strain the soup, as I like a little bit of texture. The flavor was milder than I expected, but still tasty. I'm looking to replicate Au Bon Pain's Harvest Pumpkin Soup, so I might add some rosemary, celery, carrots & brown sugar next time... - 10/13/07

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  • Very Good
    11 of 11 people found this review helpful
    Very good! I used an immersion blender while the soup was still on the stove- left some chunks of sweet potato for texture :) It was so easy and delicious! - 10/15/08

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  • Incredible!
    11 of 11 people found this review helpful
    Being a vegetarian, I substituted the chicken broth for vegetable broth and I used soy milk instead of the 1% and it came out just as good. Very good soup. - 10/12/08

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  • Incredible!
    9 of 9 people found this review helpful
    A great soup. Even greater with extra curry powder and some artifical sweetner. - 10/15/08

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  • Very Good
    9 of 12 people found this review helpful
    I have a similar recipe so I made some adjustments to this one. I added 1 chopped apple, 1/2 tsp. cinnamon, some fresh ginger and used nonfat milk. It was great. - 10/14/08

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  • Very Good
    9 of 9 people found this review helpful
    I followed some of the tips from before, esp since I didn't have curry or nutmeg. I added cinnamon, allspice and a pinch of giner instead. It was really very good! - 11/12/07

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  • Very Good
    8 of 8 people found this review helpful
    Pretty tastey. I added a bit more salt and pepper. Overall a nice fall meal. - 11/4/08

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  • Very Good
    6 of 7 people found this review helpful
    I made this for my father... who had just had a bunch of teeth pulled, he loved it. My aunt was over and tried some and she loved it. I detest pumpkin so I never tasted it. - 10/20/08

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  • Very Good
    6 of 6 people found this review helpful
    This was delicious! I served it as an appet. before our Thanksgiving meal, everyone liked it a lot even the ones who were skeptical. - 12/15/07

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  • 6 of 6 people found this review helpful
    A little more ginger and lime juice was all it took to make this a truly excellent addition to my family favourites. - 11/10/07

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  • Very Good
    6 of 6 people found this review helpful
    Very good, it definitely could use more spice. I'll double up on the spices next time. - 10/25/07

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  • Very Good
    6 of 6 people found this review helpful
    I love this! It reminds me of a butternut squash soup I got last year on New Years at a VERY fancy restaurant! It was fun to make, and EASY to make! - 10/15/07

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  • Incredible!
    5 of 5 people found this review helpful
    EXCELLENT! the whole family LOOOved it. served with homemade pumpkin seed bread! - 11/12/08

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  • Incredible!
    5 of 5 people found this review helpful
    I just made this recipe and it came out very good. I did add some fresh ginger root while it was cooking to add a little bite to the recipe. I sprinkled a little brown sugar Splenda on top. - 12/1/07

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  • Good
    5 of 5 people found this review helpful
    Recipe makes a lot. It was good, make sure to really cut the sweet potato into small pieces. I spent a considerable amount of time trying to puree them afterwards and I still had chunks. Soup heats up fairly well and is rather filling. It was nice to add this to lunch while I was studying. - 11/27/07

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  • Incredible!
    5 of 5 people found this review helpful
    I loved this! I made it for a party the night before, and it reheated really well. I forgot to add the lime, but no one noticed. I only got 1 small serving left for lunch, and everyone loved it. Added ginger and a dash of cinnamon, too. Yummy! - 10/28/07

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  • Incredible!
    5 of 5 people found this review helpful
    I really liked this - unusual, but flavourful, and full of antioxidant benefit. Terrific. - 10/8/07

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  • Very Good
    4 of 4 people found this review helpful
    This has become one of my go-to recipes. I never have curry powder, so I substitute a blend of other spices. - 4/10/09

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  • Incredible!
    4 of 4 people found this review helpful
    Very good, Very easy, Very filling!! - 3/8/09

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  • Very Good
    4 of 4 people found this review helpful
    I made this vegetarian with veggie boullion instead of chicken stock. Quite yummy. - 1/25/09

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  • Incredible!
    4 of 5 people found this review helpful
    Excellent. Not too spicy and very tasty. - 10/27/08

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  • Incredible!
    4 of 4 people found this review helpful
    Excelent, yes replace the chicken broth with veggies broth with double celery- no salt. - 11/10/07

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