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Pumpkin Curry Soup

Pumpkin Curry Soup
Makes:
6 servings (1 cup each)
Prep Time:
10
minutes
Total Time:
30
minutes
based on
81 reviews
Curry and white pepper add zest and flavor to this creamy pumpkin soup that is sure to be a fall favorite at your table!

In this recipe:



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Ingredients:

  • 2 tablespoons butter or margarine
  • 1 cup (1 small) chopped onion
  • 2 large cloves garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups chicken broth
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

Directions:

MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.


Reviews:

Review This Recipe
  •  Star(s)

    Awesome w/ some tweaking!

    Eliza Pautz from Chesterfield, MO

    I followed the recipe to the letter, except for some little things at the end. After adding the evaporated milk, I added a pinch of brown sugar and pumpkin pie spice. The sugar complimented the savory curry flavor, and the spice brings out much more of the pumpkin.

  •  Star(s)

    SUPER CREAMY

    debbie lewandowski from Houston, TX

    THIS IS GOOD SOUP AFTER A LONG DAY!!

  •  Star(s)

    Pretty Good

    aleisha sargent from

    The Pumpkin and curry are surprisingly good together.

  •  Star(s)

    Better with coconut milk

    Jeff Meserve from Tampa, FL

    Try adding a can of coconut milk !

  •  Star(s)

    Pumpkin curry yum!

    Tina Tate from Kingsport, TN

    Oh wow!!! I used onion powder and garlic powder in place of the actual vegetable, and the soup turned out very well! Very, very tasty!

  •  Star(s)

    Very Best Soup of it's kind!

    Dena White from Pine Mountain Club, CA

    My husband loves this soup! I served it for Thanksgiving and everyone requested it for Christmas! Lost original and had to search the Internet for an Hour before I finally found the "one". You will not be dissapointed!

  •  Star(s)

    Great for company!

    Gina Pelloni from MIAMI, FL

    I tried this out last night for my Husband and myself. We loved it and we're going to serve it to company next weekend. It tastes like you worked on it for hours and it's easy to make and looks lovely in the soup dish with a dollop of sour cream and some snipped fresh chives on top. My friends will be happy with it since pumpkin is such a super food.

  •  Star(s)

    Soooo Good!!

    Lois Vella from MACHESNEY PARK, IL

    My husband and I love Indian and Moroccan food, curries in particular, so I tried this one and even my picky kids liked it! It's great on a cold night with warm naan,(Indian flat bread). Really delicious!

  •  Star(s)

    scrumptious soup

    Judi Schimke from SEATTLE, WA

    this was the hit of the dinner party. I used a lite version of the Carnation Evap. milk and a no-salt broth...so, a few less calories and it was every bit as good as the higher calorie version.

  •  Star(s)

    Yummy soup

    Monica Guinan from GARWOOD, NJ

    My family loves this soup! They look forward to it every holiday.

  •  Star(s)

    so good and so easy!

    Lin Lahlum from Buffalo Grove, IL

    I have made this several times. I am always surprised at how good this is when it takes so little time. If I don't have evaporated milk on hand I sub a mix of plain yogurt and sour cream. Blending the soup does improve consistency. It's much less work and mess to use an stick-type immersion blender, putting it right in the soup pot to blend.

  •  Star(s)

    Exotic Variations

    anney griffin from frisco, TX

    I didn't have evaporated milk on hand, but thought that coconut milk (NOT the lite kind) would work. Using a curry not too heavy on the tumeric was also nice. I personally use a red curry. I also added a little bit of brown sugar and cinnamon to make the soup just a bit sweeter because my onions were fairly strong. Also, the last step about putting this in the blender is a must for a beautiful consistency. This turned out fantastic! Will definitely make again.

  •  Star(s)

    You've got to try this

    Susy Willard from DAVENPORT, FL

    Wonderful on a cold night. Feels really good when you have a scratchy throat. If you have any leftover, it warms up well.

  •  Star(s)

    Better than expected

    SHARON SMITH from Rego Park, NY

    Yummy! It is delicious. I served it to my husband before dinner; he ate two bowls. He would have had more if I didn't remind him dinner was almost done. It was quick and easy. I love it too.

  •  Star(s)

    Great warming soup for fall

    Megan Dias from CHEMAINUS, BC

    I loved this soup...I added a bit of applesauce to the soup and a bit more curry. The sweetness of the apples and the extra curry really make it pop!!

  •  Star(s)

    I love this recipe!

    Melissa from

    I make this recipe all the time- it's one of our fall favorites! Sometimes I puree the onion and garlic in the food processor before cooking, to eliminate the step of blending at the end. For convenience, I use a 32oz box of broth, which is technically 4 cups, not 3, but I haven't noticed a difference in the taste.

  •  Star(s)

    Thumbs up!

    Kerena Butler from UNION CITY, CA

    This is my absolute favorite soup! When I first serve it to people they think I am nuts but rarely does anyone not love it once they have tried it. I alternate and/or combine curry powder and curry paste depending upon how strong I want the curry that day.

  •  Star(s)

    Great Halloween Soup

    beaner from Switzerland

    We served this soup for our Halloween party in Switzerland. A huge hit. I love this stuff. I added fresh ginger to the onions and a couple of juiced oranges. Incredible stuff. I've also left out the evap. milk (sorry Carnation) and poured in a small swirl of cream in each serving. Freezes well, so double the batch at least

  •  Star(s)

    Great Thanksgiving Soup!

    Debra Lee from FREMONT, CA

    Great soup for Thanksgiving or any time of year. My family loves curry and this soup hit the spot and it is great for dipping sour dough bread. Dress it up by serving it in a sourdough bread bowl!

  •  Star(s)

    Warms you during the long cold winter

    catherine curran from MANCHESTER, NH

    Not just for the fall. My family loved this served IN the crusty parmasarn loaf of bread. It was an interesting combination.

  •  Star(s)

    Brightened up a Rainy Month!

    PAM MEESE from NORTH BEND, OR

    It's been raining for 33 straight days here in the Pacific Northwest, so when it was my turn to make lunch for a work group at church I wanted something warm, comforting and nutricious. Everyone raved about this sunny soup, garnished with a swirl of sour cream. I used "Maharaja" curry powder which has lots of saffron and which is NOT hot. Even people who said they usually don't like curry loved this awesome pumpkin soup!

  •  Star(s)

    Great 'Shelf' soup!

    shannon lastowski from FOX LAKE, IL

    With the milk and pumpkin in cans, you can keep the ingredients on hand and have a gourmet soup ANYtime!

  •  Star(s)

    Good

    Lisa Wariner from Farmington, NM

    This soup was good. Too much onion. Next time I will use less onion.

  •  Star(s)

    Unbelievably delicious

    Amy Weinberg from Pembroke Pines, FL

    I have made this recipe for the last 10 Thanksgivings due to the demands of family and friends! When I first made it, no one wanted to try "pumpkin soup". Now if I even think of leaving it off the menu my guests go crazy! It's easy to make, reheats well (if there is any left over!) and really starts off our Thanksgiving feast in a hearty and heart-warming way! I urge you to try it -- you'll make it every year, too!

  •  Star(s)

    FANTASTIC

    SANDY HAMILTON from tampa, FL

    This soup has become a favorite at the holidays. Anyone who has had it all want the recipe. For this Thanksgiving we are making a triple batch, 1 for friends, 1 for us and 1 to freeze.

  •  Star(s)

    Easy and unbelievably tasty

    Katrina Zannier from Richmond, TX

    This is such an easy soup!! I paired it with homemade cinnamon & sugar croutons to bring out the sweetness and contrast the spicy curry...Delicious!

  •  Star(s)

    Pumpkin Soup

    Cara Eddy from Phoenix, AZ

    I substituted milk and buttermilk for the evaporated milk - still very creamy. Great seasonal soup.

  •  Star(s)

    Real Comfort food

    Jacquiline Harrison from READING, PA

    Love the taste and how easy it is to make.

  •  Star(s)

    Simple and delicious

    JOY KLOCKOW from LAKELAND, FL

    I had a can of pumpkin that I needed to use b/c it was just at its expiration date--didn't want pie so gave this soup a whirl (literally--in the food processor). It was excellent. I did think it was originally a little flat--maybe my curry was old, so I added about a teapoon of Old Bay seasoning and that really trumped it up a notch. We really enjoyed it.

  •  Star(s)

    The best!

    Day from Whitehorse

    Great soup. I tried this recipe and it became a family favourite immediately. My sister, who doesn't like curry, didn't mind it but wasn't crazy about it. For people who like curry this soup is awesome.

  •  Star(s)

    added a few ingredients

    Jerry Rosen from SWAMPSCOTT, MA

    we added a few ingredients...a bit of pumpkin spice...a bit more of pepper and it was delicious on last night's cold snowy winter night

  •  Star(s)

    PUMPKIN CURRY SOUP

    Judith Lewis-Walton from BLOOMSBURG, PA

    I made this delicious soup for our annual family Thanksgiving get-together. What a hit it was! Everyone wants it each year now. It is satisfying, slightly exotic, and nice to present in a lovely way. Thank you!

  •  Star(s)

    TASTED O.K.

    janice ahonen from SANDWICH, MA

    I TRIED THE SOUP. I JUST DON'T CARE FOR THE TASTE OF CURRY.

  •  Star(s)

    Pumpkin Curry Soup

    Lynn Andrews from FRANKSTON, TX

    This was a very good recipe. Could of used a little more curry and some pumpkin pie spice. But other than that my husband enjoyed it on the cold day that we had it.

  •  Star(s)

    Good and Healthy

    Tracey Kaminski from

    I increased the curry to 2& 1/2 tsps & the pepper to 3/4 tsp for more kick. I did not blend and it was still good. Easy, delicious and this recipe gives you a daily serving of milk and vitamin A.

  •  Star(s)

    Rave reviews from the family

    Sandy McGinnis from Warwick, New York

    I wanted something special for Christmas Eve dinner for 20. Tried the recipe the week before and found it fabulous, so I made two batches and froze them. I cannot tell you how people raved over the soup. It is truly one of the best I've ever made and did you know that we should eat "a can of pumpkin a month" for health's sake? Try it, you'll love it!

  •  Star(s)

    Tasty fall/winter soup.

    HEATHER SMITH from SANTA ROSA, CA

    This soup was quite easy to make. I used Thai curry paste instead of regular curry and it was quite spicy but very good. I recommend having it with some tasted bread.

  •  Star(s)

    Pumpkin Curry Soup

    Bev Donaldson from AVON PARK, FL

    A delicious lunch with the corn meal muffin recipe from my VBB recipe box. It is fast, easy, economical & a delight to the eye.

  •  Star(s)

    Pumpkin Curry Soup

    Jeri Connolly from Los Angeles, CA

    Wow, this soup was superb! I added a bit more curry for the heat, but lightened it up as I'm trying to stay trim. I used evaporated NONFAT milk, and used half the oil it called for. Can't wait to make it again!

  •  Star(s)

    Low Points for Weight Watchers

    KAREN WILBUR from LANCASTER, PA

    This is a wonderful soup! I added a little more curry as I like it a little warm. Pumpkin is a free food under the Weight Watcher's plan and this recipe is very low in points when you substitute evaporated skim milk for the regular evaporated milk. Thick enough to eat with a spoon, but I like to heat up a cup full as a snack. Great appetizer too!

  •  Star(s)

    easy

    MICHELLE HENRIQUEZ from HESPERIA, CA

    I made this last night. I substituted olive oil for the butter and black pepper for the white pepper and it still was good. My kids were apprehensive about eating pumpkin soup, but overall they liked it and I will definitely make it again.

  •  Star(s)

    Good & warm

    Lorraine Aubert from Hemet, CA

    This soup is good but has too much curry for my family's taste. I tested it at work and my coworkers liked it.

  •  Star(s)

    add alittle extra....

    gee toad from beaverton, OR

    I made the soup adding extra curry and cummin [make sure spices are fresh for maxiumn flavor]; brown sugar [for a touch of sweetness];and sherry. Blended with stick blender. Just before serving topped with toasted coconut and seared jumbo shrimp. Serve with corn muffins.

  •  Star(s)

    Seasonally Delicious

    Kangi Kraemer from Henderson, NV

    This soup was very simple to make, and it smelled terrific on a fall evening. I really enjoyed the soup, however my husband and children did not. I did not puree the soup, but I enjoyed it with the textures in a coffee mug. I will make it again as a simple treat for myself!

  •  Star(s)

    A Special Soup

    PATTI DUNAWAY from TALENT, OR

    We made this recipe at the University for the students. They asked when we would make it again, and faculty even asked for the recipe!

  •  Star(s)

    A little spicy

    LYNN CHARUK from HILLSBOROUGH, NJ

    I enjoyed this soup but it was a little too spicy for my family. It might help to reduce the curry powder.

  •  Star(s)

    A great fall soup

    Bob Schwarz from Countryside, IL

    Wow is this soup good! It's quick and easy to make and the perfect choice for a chilly fall evening.

  •  Star(s)

    Wonderful Soup

    Mary Salvador from RIVERSIDE, CA

    I made the Pumpkin Curry Soup for Halloween Dinner. It was a hit with me and my boyfriend. I put a tablespoon of sour cream on top of the soup in each bowl and it went well with the curry flavor. This soup is easy to make and has a delicious flavor with the onion, curry and pumpkin.

  •  Star(s)

    Warm and inviting

    Mary Walton from Mansfield, LA

    This soup was super easy to make and filled the kitchen with heavenly smells. It tasted absolutely great and was perfect for a cool evening.

  •  Star(s)

    Delicious fall soup!

    Meg N. from Orlando, FL

    This soup received rave reviews from the family and was wonderful paired with a salad for dinner! The curry gave it that extra kick and everyone came back for seconds!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 160
  • Calories from Fat: 80
  • Total Fat: 9g (13% of DV)
  • Saturated Fat: 6g (28% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 630mg (26% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 5g
  • Protein: 5g
  • Vitamin A: 220% of DV
  • Vitamin C: 8% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

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

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Pumpkin Curry Soup

Ingredients

  • 2 tablespoons butter or margarine
  • 1 cup (1 small) chopped onion
  • 2 large cloves garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups chicken broth
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

 

Directions

MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

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