Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is an excellent winter soup. Serve with a hearty bread. The first time we made this my father misread the original recipe and we added 2 cans of pumpkin instead of 2 cups. The result was a much thicker soup which we all liked. So for a thinner soup reduce the amount of canned pumpkin.

Ingredients Nutrition


  1. Heat olive oil and add mushrooms, and onions. Cook until tender.
  2. Add flour and curry.
  3. Gradually add the chicken broth.
  4. Cook and stir constantly over medium heat until thickens.
  5. Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
  6. Simmer 10 minutes.
  7. Add the milk and stir until hot.


Most Helpful

This soup is fantastic! I made it for a church group last night and they are hounding me for the recipe. I made some tweeks, as any cook does. I doubled the butter and flour becasue I wanted to ensure a thick soup. I pre-cooked a sweet potato, cubed, in the veg stock. When it came to add the stock I took out the sweet potato and added it at the very end so it would not break up. And I kept the soup chunky. NEXT I will add either shrimp, black beans or chicken breast, I will keep it super thick and serve over rice. I added alot more curry, and included some ground red pepper too! Fantastic and lots of options to create different meals.

Mikkijoe October 10, 2008

ktkate has a winner here!!! I had a 29 ounce can of pumpkin on hand so that's what I used, I also added a bit more of the onion and mushrooms (did not really measure:) )...I loved the thickness - so yummy, filling and warming...a cozy meal!! Pretty quick and easy to put up...this is a great made a perfect Autumn dinner...wonderful buttery texture with just the right kick of spice!! Lovely flavors and a terrifically comforting aroma...I picked it for PAC Fall'07 and am so happy to have found it - THANKS ktkate!!! :)

free-free October 17, 2007

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