Curried-Pumpkin Soup


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.5
  • Total Fat: 6.9 g
  • Cholesterol: 8.8 mg
  • Sodium: 1,474.1 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 10.5 g

View full nutritional breakdown of Curried-Pumpkin Soup calories by ingredient
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A warm dish for a cool Samhain evening A warm dish for a cool Samhain evening
Number of Servings: 6


    2 cups canned Pumpkin
    32 oz chicken or vegetable broth
    1 cup 1% milk
    2 cups water
    1 med Onion diced
    1 tbsn Olive Oil
    1 tbsn Butter
    3 cloves Garlic minced
    2 tbsn Curry Powder (or to taste)
    Salt & Peper to taste


Makes 6 servings

In a heavy bottom pot on medium heat saute onions and garlic in butter and olive oil till soft or 'translucent.' (About 2 - 3 minutes.)
Add Curry Powder stirring into the onions and garlic to warm. (About 1 minute.)
Stir in the pumpkin over med- low heat to blend with the onions and garlic till warmed through and starting to bubble. (About 5 minutes.)
Slowly whisk in the chicken broth to blend with the pumkin/onion mixture.
Add the water.
Simmer for about 45 minutes on a low heat stirring ocasionally.
Add the milk during the last 10 minutes.
Cook on low untill it thickens enough to coat the back of the spoon.
Salt and Pepper to taste.

Serve with corn bread or garlic toast.

Number of Servings: 6

Recipe submitted by SparkPeople user JOEWOODARD.


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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    Great soup. I used vegetable broth and instead of the milk, I used light coconut milk:) We also like a soup that is a bit thicker and therefore omitted the water! Fast, easy, and nutritious!!! - 10/2/11

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  • Very Good
    1 of 1 people found this review helpful
    I added 1/2 can of white kidney beans (drained and rinsed) to the soup when simmering. Pureed the entire pot, which disguised the beans and upped the fibre and protein! - 1/4/10

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  • 1 of 1 people found this review helpful
    I like the sound of curried pumkin soup. We in Australia can't get canned pumkin, instead we use fresh mashed pumkin. I use fat free evaporated milk as well to give it that creamy texture. Thanks for the curried idea, will try this out. - 1/26/08

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  • Loved it! Used lite coconut milk also. Would not recommend using low sodium broth, because I ended up adding salt to it for flavor. Only did 1T of curry but added 1 T of ground ginger. - 1/3/12

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  • I'd like to recommend using College Inn's Thai Coconut Curry chicken stock. It's "bite" is mild, but it adds a LOT of flavor to the pumpkin soup. - 1/25/11

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  • It was too watery, Next time I will use 1/2 the broth. - 11/20/10

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  • Made it tonite, but w/ less curry powder(2 Tb is ALOT!). Instead of eating crackers or bread w/ it, I added some leftover brown rice. Very satisfying! - 11/5/08

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  • It was a good recipe, super easy to throw together when you don't have alot of time to cut and prep and chop and so on.. I would definately make this again! I had this with pumpkin seeds and toasted bread with roasted garlic! yummy - 1/6/08

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  • Very yummy, creamy soup without added cream! =) I added black beans to the leftovers- very good! - 11/10/07

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  • It is easy and delicious. It is low caloriess, riche in fiber and it tastes incredible. An advice at the end use the blender machine, the soup become so smooth and foamy! - 9/27/07

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  • I'm definitely gonna try this! I may use fat free evaporated milk for a stronger/bisque-like flavor. - 9/16/07

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  • Delish!! - 9/15/07

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