Creamy Curry Pumpkin Soup

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Total Time
20 mins
30 mins
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  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.
Most Helpful

3 5

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.

5 5

Very tasty soup. Loved the mix of flavours with the curry and apple. I cut the apple content (only used 2 apples) and used my hand blender to blend. Very satisfying on a cold winters night, thanks for sharing.