Creamy Curry Pumpkin Soup

READY IN: 50mins
Top Review by bethanyeden

I liked this recipe, but it should be noted that I needed to tweak it. The apples make this a sweet soup (using three apples I needed to double the amount of pumpkin so it wouldn't be too sweet). I could hardly taste the curry, so I put in 4 t and a little cumin. Overall, it was a good soup; my guests loved it.

Ingredients Nutrition


  1. Melt butter in a deep saucepan over medium heat.
  2. Add pumpkin, apples, onion, and curry.
  3. Cook and stir until onion softens.
  4. Add salt and pepper to taste.
  5. Add chicken broth and wine.
  6. Turn heat to medium-high and bring to boil.
  7. Turn heat down to low, partially cover, and cook until pumpkin is extremely soft (approximately 25-35 minutes).
  8. Remove soup from heat and let it cool.
  9. Puree soup in a food processor.
  10. To serve, reheat in pan over medium-low heat until heated throughout (but don't boil), stir in cream, and cook about 1 minute.
  11. Garnish with chives.

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