Cream of Pumpkin Curry Soup

Cream of Pumpkin Curry Soup

In this recipe:

based on 34 reviews
This Looks YUMMY!
15 min.
45 min.
4 Servings

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.


  • 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)
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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.


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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Yum, but oh boy! The mess.

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!

- CHERYL BOUCHER from Terryville, CT


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 time I'll quadruple it, at least!!!

- Kim from New York


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.

- Jennifer Slack from SALT LAKE CITY, UT

Family favorite

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.

- Allyson Lyga from HANOVER, PA

Cream of Pumpkin Curry Soup

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

- PAT WELTCH from Greensboro, NC

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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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