Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup

In this recipe:

based on 4 reviews
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15 min.
45 min.
4 Servings

In Creamy Pumpkin Curry Soup, pumpkin and chicken broth are 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. You can have this ready in less than 1 hour.


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon curry powder
  • 1/8 to 1/4 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 MAGGI Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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HEAT oil 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, 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 evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.

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

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


For a vegetarian soup, replace chicken bouillon cubes with MAGGI Vegetarian Vegetable Flavor Bouillon Cubes.

To reduce calories and fat, substitute regular evaporated milk with NESTLÉ CARNATION Evaporated Fat Free Milk.

To reduce carbohydrates, substitute evaporated milk with 1 1/2 cups Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer.

To make lactose-free, substitute evaporated milk with Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer.

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This soup was amazing!!! I let the soup simmer for about 10 extra minutes before putting it in the blender. I also used sodium free chicken bouillon and added a little bit of brown sugar ontop of my bowl of soup. Would recommend this to anyone!!! As Rachel Ray put its... YUM-O! =)

- Kristin from jACKSONVILLE NC

Yum Yum!!!

I've been making this recipe for a few years now. I just made it for a church dinner and served about 80 servings!! Rave reviews! I've made it using fat free half and half to cut down on the calories. Very flavorful and great on a cold day!

- Holly Sapp from Alexandria, VA

L from CA

Easy and delicious! I made the vegetarian version and substituted celery seed since I had no coriander. It was a big hit at my potluck!

- L from CA

Creamy Pumpkin Curry Soup

This is delicious! I added 1 tbsp of honey and sprinkled nutmeg on each serving. My wife loved it! It will be great for my Super Bowl Party! I'll start a new tradition.

- P Wood from Maryland

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • 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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