5 from 1 vote
Curried Pumpkin Soup
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

Curried pumpkin soup! This decadent soup is perfect for fall with it's slight hint of curry and wonderful pumpkin taste!

Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 110 kcal
  • 1/2 cup of finely diced white onion
  • 3 tbsp of butter
  • 3 tbsp flour
  • 4 cups of vegetable or chicken broth
  • 1 (28 oz) can of pumpkin
  • 1-2 tbsp curry start with one, then add to taste
  • 1 tbsp brown sugar
  • 1-2 tbsp soy sauce start with one, add to taste
  • 1 cup of half and half cream
  • sour cream and pepitas to garnish if wanted
  1. Fry the onions in 1 tbsp butter until soft. Set aside.

  2. In a large soup pot, combine the remaining 2 tbsp butter and the flour and melt them together, like you would do for a white sauce base. Stir until they are incorporated and there are no lumps.

  3. Slowly add the broth to the flour mixture, whisking rapidly and steadily so that there are no lumps.  Add in until all the broth is in and the liquid is smooth. Stir in the pumpkin curry, brown sugar and soy.

  4. Simmer on low heat until the onions are definitely tender and ready. If you want, puree the soup so that the onions are incorporated smoothly. 

  5. Whisk half a cup of the hot soup into the cream completely, THEN whisk it into the soup quickly to avoid curdling. If you want to thicken the soup some more, you can whisk 1-2 tbsp of cornstarch into the cold cream first and then proceed to add it to the soup,

  6. Serve topped with extra cream, a swirl of sour cream and pepitas if wanted.
Recipe Notes
Nutrition Facts
Curried Pumpkin Soup
Amount Per Serving
Calories 110 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 22mg7%
Sodium 772mg32%
Potassium 63mg2%
Carbohydrates 7g2%
Sugar 3g3%
Protein 1g2%
Vitamin A 1100IU22%
Vitamin C 1.3mg2%
Calcium 41mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.