Ok. Here’s the deal. Either you love pumpkin soup, or you hate it, there is no in between. I had this last year at a Christmas party, and my dad and I were the only ones at the table who raved over it,2 out of 6 people. It’s a unique taste for sure, but I would think if you love curry, and you love pumpkin, you will probably love this. This is one of my favorite soups ever. And a good thing too, because no one but me eats it in my household. Which means that for a week I get to eat pumpkin soup. Yay.


2 tbsp of butter or margarine

2 tbsp curry

3 tbsp flour

4 cups of vegetable or chicken broth

1 can of pumpkin, 28 oz

1/2 of  a white onion

1 1/2 cups of half and half cream

1 tbsp brown sugar

2 tbsp soy

Start off by preparing your vegetable broth, if you need to. You can buy it pre-made in cartons, but I only had the cubes. I put two in 4 cups of water and nuked them until boiling, then stirred the vegetable cubes till dissolved.

In a large pot,  mix the butter and flour and melt them together, like you would do for a white sauce base.

Chop up the onions. I had a heaping half-cup of them.

Once the broth is done…

..start adding it slowly to the flour mixture. Stir continuously so there are no lumps. Add enough until it’s a thick mixture then stop.

Add in your curry, brown sugar, soy and a little bit of the cream.

And it should look like thus. Or thusly. Or something.

Add in the pumpkin.

Once that is stirred in, add the rest of the vegetable broth, then the cream and whisk.

Simmer on low heat (cream based soups can burn easily) until the onions are tender. Curry is also enhanced by simmering it longer than usual, it releases the flavor more.  You can either puree the onions into the soup when done, or leave them whole. I left mine whole for a little texture.