Total Time
Prep 30 mins
Cook 20 mins

Another yummy Fall soup

Ingredients Nutrition


  1. In a large Dutch oven, saute mushrooms and onion in butter until tender.
  2. Add in flour and curry powder and mix until blended.
  3. Gradually add the broth.
  4. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
  5. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.


Most Helpful

I love pumpkin soup and this was a good one. I doubled the curry because I like a little stronger flavor. Rich, and soooo incredibly good. Very, very easy to make. Even my husband who was very hesitant gave it a thumbs up. Thanks Nurse Di.

Laylagirl October 22, 2002

I am not a big fan of Pumpkin Soups, but I do like it Curried and this has such a high rating. This was good and I will keep it at hand when required! My 4 yr old requested pumpkin soup to use up a Kent Pumpkin. As the fresh pumpkin is much more watery than canned I adjusted by only putting 400ml stock, 375ml ev. milk, twice the pumpkin and I upped the curry to 2tsp which was probably 1/2tsp too much for us. I omitted the nutmeg as I didn't have any. Oh and garnished with greek style yogurt and served with Recipe#226224 this meal is great rather than just good.

YnkyGrlDwndr April 26, 2010

This is a wonderful recipe. I used light margarine and fat free evaporated milk to fit my plan and I don't think it took anything away. Also, I calculated this soup to roughly one point per serving for any Weight Watchers out there. Thanks for posting.

Amber of AZ May 22, 2003

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