Cream of Pumpkin Curry Soup

Cream of Pumpkin Curry Soup
Makes:
4
Prep Time:
15
minutes
Total Time:
45
minutes
based on 34 reviews
6
Pumpkin is beautifully blended with sautéed garlic and onions to form the base of this fabulous soup. Curry, coriander and crushed red pepper add zest, flavor and liveliness to this creamy combination.

In this recipe:

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Ingredients:

  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper
  • 3 cups water
  • 3 MAGGI Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1/2 to 1 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • Sour cream (optional)
  • Chopped chives (optional)

Directions:

MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and Coffee-mate; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Serve with sour cream and chives.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and Coffee-mate. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

FOR FREEZE AHEAD:
PREPARE
as above; do not top with sour cream and chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 20 to 25 minutes or until heated through. Serve with sour cream and chives.

NOTE: You may substitute NESTLÈ CARNATION Evaporated Milk for Coffee-mate.


Reviews:

Review This Recipe

Delicious, Spicy

 Star(s)

Kate from

Wonderful, highly-curried soup and very easy to make. I recommend serving with vegetables and rice to tone down the strength of flavor.

Read More Reviews

Review This Recipe
  •  Star(s)

    Yum, but oh boy! The mess.

    CHERYL BOUCHER from Terryville, CT

    If you didn't need to cook the soup in one pot, pour it in batches into a blender and then pour it in batches into a new pot, I'd give this soup at high-five rating. It tastes amazing and everyone loved it, even those who protested about spicy things. It was the absolute perfect blend of flavors. But Oh what a mess!

  •  Star(s)

    Excellent!!

    Kim from New York

    Easy and delicious!! I only made 2 changes...I substituted evaporated milk for the 1/2 and 1/2 and vegetarian boullion cubes for the chicken ones. I followed the directions for 4 servings....next time I'll quadruple it, at least!!!

  •  Star(s)

    Divine!

    Jennifer Slack from SALT LAKE CITY, UT

    I make this recipe all the time. It is so easy to make and tastes absolutely divine. It makes any dinner elegant. I use regular 1/2 and 1/2 or half milk and cream.

  •  Star(s)

    Family favorite

    Allyson Lyga from HANOVER, PA

    My mother starting making this 3 years ago and now I make it. It's simple to make yet elegant enough for company. We love it with a dollop of sour cream on top with a salad for lunch or as a soup course for a main meal.

  •  Star(s)

    Cream of Pumpkin Curry Soup

    PAT WELTCH from Greensboro, NC

    We love curry and this was absolutely wonderful. We will have this often in the fall and winter from now on.

  •  Star(s)

    pumpkin soup spicy

    greg moeller from moscow, OH

    This is a must have during the holidays or any time you want comfort food.

  •  Star(s)

    Soup's on!

    Marea Kwiatkowski from SHERMAN, TX

    It finally got cool enough for soup here in Texas. I wanted something warm, soothing and different. This soup covered it all!

  •  Star(s)

    YUM!

    MIKE ENTROT from DENVILLE, NJ

    I made this as a practice run for Thanksgiving - it's great! I'm definitely making this my first course on turkey day.

  •  Star(s)

    Savory Success

    Jenny Nickerson from CLARKSVILLE, TN

    This soup is so wonderful and comforting. I love all the flavors of autumn and this one just warms me heart and soul. My family enjoys it, too! Pumpkin is one of my all-time favorite things, so I love finding new ways to use it. Try this soup, everyone! I'm sooo glad I have another hit recipe to add to my repertoire, and to my own fall favorites!

  •  Star(s)

    Heavenly!

    Christina Howell from Olathe, KS

    I was skeptical of this recipe at first since I do not like pumpkin or onions, but one taste & I was a believer! Wonderful, rich, complex flavor with the perfect level of spiciness.

  •  Star(s)

    Delicious, Spicy

    Kate from

    Wonderful, highly-curried soup and very easy to make. I recommend serving with vegetables and rice to tone down the strength of flavor.

  •  Star(s)

    Wonderful!!

    becky watkins from Tulsa, OK

    This soup is so easy to make and so satisfying. If you love curry, please try this!!

  •  Star(s)

    Cream of Pumpkin Soup

    Shirley Matthews from Aberdeen, WA

    My husband made a face when I told him about this recipe but as it turned out he ask for seconds. I will make it again.

  •  Star(s)

    Cream of Pumpkin Soup

    GLORIA TURNER from Lafayette, LA

    I had A pumpkin and decided to make this recipe. The curry powder and chicken bouillon cube gave it a really different flavor.

  •  Star(s)

    Cream of Pumpkin Curry Soup

    Betty Barrett from oakhurst, CA

    This is a good soup....

  •  Star(s)

    Another Great Soup!

    lisa appelbaum from

    This is really great. I used lowfat milk, added brown rice to thicken, and increased curry amount. Great cold weather soup.

  •  Star(s)

    Pumpkin soup

    julie hoy from stuarts draft, VA

    Sounded a little different but tasted oh so good.

  •  Star(s)

    Cream of Pumpkin Curry Soup

    Phyllis Wiedner from Highland, IL

    Always looking for different ways to use pumpkin. The family loves pumpkin in any shape or form. Thanks for printing the recipe on the web site. We loved it. It will definitely be a keeper.

  •  Star(s)

    Pumpkin Pumpkin Pumpkin

    THERESA STRAUT from Park Ridge, NJ

    I'm always looking for new ways to use pumpkin (I love it) and this is an expecially clever and delicious recipe.

  •  Star(s)

    Curried Pumpkin Soup

    D. LeCel from San Rafael, CA

    This is a very tasty recipe! I substiuted fat free caranation evaporated milk. I think it gives any receipe a special richness.

  •  Star(s)

    Delicious and Fragrant

    Lori Clauson from

    The soup turned out great and was so easy. I blended fresh pumpkin instead of canned and also added cooked carrots. Taking the advice from past reveiws, I used non-fat milk powder instead of half and half to lower the fat. I also added a couple extra scoops of milk powder to make it higher in protien and calcium. The result was delicious, so warm and creamy.

  •  Star(s)

    Loved By Everyone

    Rachel Smyth from Baltimore, MD

    I made this dish as a nice change of pace for Thanksgiving. Everyone loved it. The only change I made was to add some peeled, cubed pears to the broth. When they were soft, I pureed the soup as directed. It added a nice sweetness and a little texture. You could also try apples. I have given this recipe to several people now. It was a hit!!

  •  Star(s)

    Cream of Pumpkin Curry Soup

    Jane Atkison from San Diego, CA

    I served this for Christmas dinner. EVERYONE thought it was a winner. It will become a traditional soup from now on.I made it the day before and reheated it in my Hot Cooker on Xmas day. Even my picky husband raved about it. The sour cream and chives not only were a nice garnish, but also added to the taste.

  •  Star(s)

    You'll love this

    Susy Willard from Orlando, FL

    I have made this many times with different curry powders. Each one makes the soup have a different taste. This recipe makes the house smell good. I like it with skim milk instead of the half & half. I serve this with a mixed vegetable salad.

  •  Star(s)

    Very hearty and tasty soup

    Eileen M. Otis from

    This soup is an excellent choice for the fall and winter time. Great as an appetizer or as a main dish with some nice bread and a salad. The curry gives it a nice touch. However, it came out to thin for my taste. I would use more pumpkin next time.

  •  Star(s)

    Cream Of Pumpkin Curry Soup

    Susan Duchesneau from Oak Creek, WI

    Made this soup for our dinner. Every one agreed that this is superb, even our son who is not a pumpkin lover.

  •  Star(s)

    Creme of Pumpkin Curry Soup

    Rebecca Prosser from San Antonio, TX

    I didn't have any ground coriander but I had coriander seeds on hand, so I ground them myself. The soup was so delicious and spicy! I did add just a tad more salt and the soup was just a bit thin, so I added a tablespoon of flour to thicken it. It was just perfect! My compliments to whoever invented it.

  •  Star(s)

    ground coriander vs. fresh

    f lingel from monument, CO

    I am puzzled why a reviewer implied that using gr. coriander was a sin & that they would only use fresh coriander (cilantro)...fresh cilantro and gr. coriander seed taste entirely different...for example, I detest fresh cilantro (coriander) but I love gr. coriander...try the recipe using the gr. coriander...it's delicious

  •  Star(s)

    Review for Cream of Pumpkin Curry Soup

    Karen Olrik from Westport, CT

    Made this for a Christmas party and everyone loved it. I lowered the fat by using less butter and fat-free half & half. Still tastes great!

  •  Star(s)

    Review for Cream of Pumpkin Curry Soup

    Mary Beltran from Eugene, OR

    I would never use dried coriander in this or any recipe- fresh chinese parsley (cilantro) is best and brings out the intense combination of flavors in this recipe. I also added one teaspoon of black mustard seeds to the onion mixture. This is very quick and simple to prepare. Used my crock pot for convenience.

  •  Star(s)

    Review for Cream of Pumpkin Curry Soup

    Pat Karpinski from Wilmington, DE

    This soup is so tasty and easy to make. Even my hard to please kids love this soup.

  •  Star(s)

    Review for Cream of Pumpkin Curry Soup

    Renee Bruning from Palatine, IL, USA

    This is a favorite recipe for me and my family. The curry and red pepper give the soup a slight kick. Even the kids like it!

  •  Star(s)

    Review for Cream of Pumpkin Curry Soup

    Jeremy Barron from Solon, OH

    One of my favorites!!

  •  Star(s)

    Review for Cream of Pumpkin Curry Soup

    Gina Lund from

    This soup is absolutely wonderful! I made it for a potluck for work, and everyone asked for the recipe afterward. The recipe takes no time at all to make and the ingredients are few. Perfect!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 216
  • Calories from Fat: 143
  • Total Fat: 15.9g (25% of DV)
  • Saturated Fat: 9.8g (49% of DV)
  • Cholesterol: 46mg (15% of DV)
  • Sodium: 1279mg (51% of DV)
  • Carbohydrates: 15.5g (5% of DV)
  • Dietary Fiber: 5.3g (21% of DV)
  • Sugars: 3.4g
  • Protein: 4.7g
  • Vitamin A: 12% of DV
  • Vitamin C: 13% of DV
  • Calcium: 15% of DV
  • Iron: 9% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Cream of Pumpkin Curry Soup

Ingredients

  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper
  • 3 cups water
  • 3 MAGGI Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1/2 to 1 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • Sour cream (optional)
  • Chopped chives (optional)

 

Directions

MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and Coffee-mate; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Serve with sour cream and chives.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and Coffee-mate. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

FOR FREEZE AHEAD:
PREPARE
as above; do not top with sour cream and chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 20 to 25 minutes or until heated through. Serve with sour cream and chives.

NOTE: You may substitute NESTLÈ CARNATION Evaporated Milk for Coffee-mate.

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