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Curried Pumpkin Soup


Curried pumpkin soup is one of my favourite soups to eat in the fall. I don’t eat it any other time of year, when I come to think of it, but when the pumpkin are ready and those leaves are falling from the trees?

Curried pumpkin soup is the first thing I make.

Before I even get a pumpkin spice latte. I know, it’s crazy,


Curried pumpkin soup! This decadent soup is perfect for fall with it's slight hint of curry and wonderful pumpkin taste! #pumpkin #recipe #soup #curry Recipe from @kitchenmagpie

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,a mere 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.

Ha. Those sucker chumps in my family don’t know what they are missing.

Curried pumpkin soup! This decadent soup is perfect for fall with it's slight hint of curry and wonderful pumpkin taste! #pumpkin #recipe #soup #curry Recipe from @kitchenmagpie

Actually, my son will eat this now, because as long as it doesn’t have meat he will usually eat it. And curry? That kid LOVES anything curry, so he’s on board.

The other two?

Pffft. What can I say. There’s just no accounting for taste sometimes. How can you not love a good curried pumpkin soup?

Happy cooking!



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Curried pumpkin soup! This decadent soup is perfect for fall with it's slight hint of curry and wonderful pumpkin taste! #pumpkin #recipe #soup #curry Recipe from @kitchenmagpie


Curried Pumpkin Soup

  • Author: Karlynn Johnston
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soups


  • 1/2 cup of finely diced white onion + 1 tbsp butter
  • 2 tbsp of butter
  • 3 tbsp flour
  • 4 cups of vegetable or chicken broth
  • 2 tbsp curry
  • 1 can of pumpkin, 28 oz
  • 1 1/2 cups of half and half cream
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • sour cream and pepitas ( pumpkin seeds) to garnish if wanted


  1. Fry the onions until soft. Set aside.
  2. In a large pot, mix the butter and flour and melt them together, like you would do for a white sauce base.
  3. Slowly add the broth to the flour mixture, stirring slowly and steadily so that there are no lumps.  Add in until all the broth is in and the liquid is smooth. Stir in the curry, cream, brown sugar and soy.
  4. Simmer on low heat (cream based soups can burn easily) until the onions are soup tender and ready. If you want, puree the soup so that the onions are incorporated smoothly.
  5. Serve topped with extra cream, a swirl of sour cream and pepitas if wanted.

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.


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  • Reply
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    September 26, 2016 at 9:31 am

    […] Pumpkin Soup with Curry is my favorite fall soup. Not only is pumpkin full of vitamin A which is good for your skin (the first line of defense again germs) the curry in the recipe is a blend of coriander, turmeric, cumin, red pepper, garlic, caraway, cinnamon, clove – all of which are amazingly healthy spices for you. […]

  • Reply
    Ross Bellwood
    September 25, 2016 at 1:10 am

    Yum, I love curries!

    • Reply
      Karlynn Johnston
      September 25, 2016 at 3:19 pm

      This is one of my very favourite soups ever !

  • Reply
    Ida Pence Waterous
    April 10, 2016 at 11:35 pm

    I have made a similar one and it is really yummy, nice with a bit of smoked sausage in as well.

  • Reply
    The Kitchen Magpie
    January 14, 2016 at 1:04 am

    Let me know what you think!! Curried pumpkin is one of my favorites!!

  • Reply
    Heather Averill
    January 13, 2016 at 9:26 pm

    Ooh… was going to check your site for soup recipes. I have a work soup day… this may be the winner!

  • Reply
    October 24, 2012 at 1:45 pm

    Vegetables are eaten in a variety of ways, as part of main meals and as snacks.

  • Reply
    October 14, 2011 at 5:55 pm

    I am trying this tonight, I just don’t get one of the steps, you say to just add enough vegetable stock to the flour/butter mixture until it is thick – in the picture it looks like you added only a few tablespoons. Around how much stock do you actually need? and if it’s so little, is it necessary to add the 4 cups? Also, how many servings does this make? Thanks! I can’t wait to try this.

    • Reply
      October 15, 2011 at 2:59 am

      Hey, mix it in before the cream goes in, to thin it out. Thanks for catching that, I hope you enjoy it, it’s one of our favorites!

  • Reply
    October 2, 2011 at 9:55 am

    How do I make it with fresh pumpkin? Because it looks delicious and I am a pumpkin soup fan!

    • Reply
      October 2, 2011 at 12:50 pm

      Chop up and steam/boil the pumpkin until it’s soft, then puree it. You need 28 OZ. I do whole pumpkins like this and freeze baggies of puree, lasts me all winter for baking!

  • Reply
    September 29, 2010 at 11:37 pm

    Mmm. This sounds delicious!! I must say..GREAT pictures!!!

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