Curried Pumpkin Soup

READY IN: 35mins
Recipe by MarieRynr

Quick, easy and a wonderful and tasty addition to your Thanksgiving dinner. Paint streaks of sour cream or swirl a teaspoon of heavy cream carefully on the surface. Top with chopped chives or a sprinkling of toasted pumpkin seeds for that extra special touch.

Top Review by - Carla -

Yet another masterpiece! I served this as the first course of our Easter Dinner. It was so good, I had to take it away from my husband to ensure he would still have room in his stomach for our dinner! I must admit that I omitted the curry during cooking and added more bay leaves (we love bay!), so that I could have a simple and delicious pumpkin soup for easter dinner, however - I did add curry the following day to the left overs - which we enjoyed very much for dinner along with a side salad. The flavors complimented eachother wondefully. MarieAlice, I always seem to pick a winner when it's from your recipe book!

Ingredients Nutrition


  1. Saute scallions and onions in butter until golden brown.
  2. Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.
  3. Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally.
  4. Transfer soup to a food processor in batches and puree.
  5. Return to pan; add half and half, salt and pepper.
  6. Simmer 5 to 10 minutes.

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