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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.5
  • Total Fat: 4.5 g
  • Cholesterol: 7.7 mg
  • Sodium: 549.2 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.8 g

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

Submitted by: KDSTAP

Introduction

I often add a bit of hot sauce or ground cayenne to this soup as I like things really spicy. This might be too much curry for some people, so reduce the amount for a milder soup. Garam Masala is another seasoning that I like to add for a little kick. I often add a bit of hot sauce or ground cayenne to this soup as I like things really spicy. This might be too much curry for some people, so reduce the amount for a milder soup. Garam Masala is another seasoning that I like to add for a little kick.
Number of Servings: 6

Ingredients

    1 tablespoon butter
    1 tablespoon butter
    1 cup chopped onion
    1 cup chopped celery
    3 cloves garlic
    1 tablespoon curry powder
    1/2 teaspoon salt
    1/4 teaspoon ground pepper
    3 cups chicken broth (I use sodium free bouillon)
    1 (15 ounce) can of canned pumpkin or 2 cups of cooked/mashed pumpkin or butternut squash
    1 (12 fluid ounce) can fat free evaporated milk

Directions

Add butter and olive oil to a large saucepan over medium-high heat. Add onion and celery: cook, stirring frequently, for 2 to 3 minutes or until tender. Add the garlic and cook for about 1 minute, stirring frequently to ensure that the garlic doesn't burn. Stir in curry powder, salt and pepper; cook for 1 minute.

Add broth and pumpkin; bring just to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Number of Servings: 6

Recipe submitted by SparkPeople user KDSTAP.






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Member Ratings For This Recipe

  • I made it without the celery and we added extra curry, as we love it! We also added a couple dashes of crushed red pepper, my husband and 2 older kids absolutely love it! Vary yummy!! - 5/13/10

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  • I don't know what I didn't like about this, but it just wasn't for me. My husband and I played around with the spices, but this soup just didn't do it for us. - 10/12/09

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  • Very good as is...I added drained black beans, 1/2 cup coconut milk, and a dash of nutmeg and cayenne to give it a little more complexity. - 7/19/09

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