Curried Pumpkin Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 214.2
  • Total Fat: 14.8 g
  • Cholesterol: 47.9 mg
  • Sodium: 1,154.0 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.2 g

View full nutritional breakdown of Curried Pumpkin Soup calories by ingredient
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Number of Servings: 10


    4.5 cups cooked pumpkin
    4 Tbsp butter
    3 Granny Smith apples, peeled and diced
    2 celery stalks, diced
    2 carrots, peeled and diced
    1 teaspoon curry powder
    32 oz. Chicken stock
    1 cup heavy cream
    Salt to taste
    Pepper to taste


This recipe was adapted from a curried butternut squash soup recipe found in my Costco flyer. Thanks, Costco!


(I precooked my pumpkin in a pressure cooker)
Melt butter in large sauté pan. Add apples, celery, carrots, onion, and curry powder. Sauté until soft. In a large stock pot, combine pumpkin, sautéed vegetables and apples, and chicken stock. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat. Blend until smooth (I used an immersion blender). Return to low heat. Add cream and heat through. Do not boil. Season to taste with salt and pepper.

Serving Size: Makes 10 1-cup servings

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