Pumpkin Curry Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 193.7
  • Total Fat: 15.0 g
  • Cholesterol: 49.2 mg
  • Sodium: 524.0 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Pumpkin Curry Soup calories by ingredient
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A delicious cool-weather treat to warm your insides up! A delicious cool-weather treat to warm your insides up!
Number of Servings: 8


    2 tablespoons butter

    2 medium onions, chopped (1 cup)

    1 medium carrot, chopped (1/2 cup)

    1 stalk celery, chopped (1/2 cup)

    1 teaspoon curry powder

    1 teaspoon pumpkin-pie spice

    2 cans (15 ounces) each pumpkin

    2 cans (14 ounces) each reduced-sodium chicken broth

    2/3 cup water

    1 cup heavy cream,half-and-half or light cream

    1/2 teaspoon salt

    1/4 teaspoon ground black pepp


2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot and celery. Cook 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin-pie spice. Cook and stir 1 minute. Add pumpkin, broth and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.

3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return mixture to the Dutch oven after each batch is processed.

4. Stir half-and-half, salt and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.

Number of Servings: 8

Recipe submitted by SparkPeople user LA_GUERITA.

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