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    You are in: Home / Recipes / Curry Pumpkin Soup Recipe
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    Curry Pumpkin Soup

    Curry Pumpkin Soup. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Czarina's Cookbook's Note:

    This is the ultimate comfort soup. I've had this recipe for 6 years (I got it from a magazine) and I love it. If you want to use real pumpkin instead of canned, here's the conversion: 1-3/4 cups of puree -- equal to 1 (15-oz.) can pumpkin

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, sauté onion and ginger in oil 2 minutes.
    2. 2
      Add curry, salt and pepper, stir to coat.
    3. 3
      Add broth, pumpkin, potatoes and cream and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
    4. 4
      Remove from heat and stir in cilantro.
    5. 5
      Serve with roll or bread.

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    Ratings & Reviews:

    • on February 11, 2014

      55

      Delicious soup, though I had to make it a little different from the recipe as we don't get canned pumpkin, so I used butternut pumpkin and deseeded and peeled and weighed up 15 ounces and then chopped to the same size as the potatoes (I used Carisma's) and I used the ginger which I think is a must as it takes the soup to a completely different level and compliments the pumpkin. I used a hot Madras curry and cooked up the onion, potatoes and pumpkin at the beginning before adding the curry powder and sauté for a few minutes to coat the vegetables in the curry and then added vegetable stock and once boiled simmered with pot partially covered for about 25 minutes. At this point I gave it a light blitz leaving behind some of the vegetables for texture (if I hadn't done this then the DM would only have eaten the liquid portion and left the vegetables and the few that were in her bowl she left) and then added the cream and served with bread. Out of 4 serves the DM and I had 3 between us, thank you Czarina's Cookbook and Debbwl for recommending, made for The Best of 2013 tag game.

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    • on November 27, 2013

      55

      Yes Czarina this is a delicious comfort recipe, not traditional and not for those who do not like cilantro but very low fat and very yummy to us. I made using one large onion, full teaspoon of ginger and fresh roasted pumpkin. I did skip the cream as did not think the 1 tablespoon would make that much difference, used toasted pumpkin seeds for garnish which DH and I both thought added both nice flavor and crunch. This is a nice thick soup that will be enjoyed every fall / winter in our home, thanks for the post.

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    Nutritional Facts for Curry Pumpkin Soup

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 198.6
     
    Calories from Fat 49
    24%
    Total Fat 5.5 g
    8%
    Saturated Fat 1.7 g
    8%
    Cholesterol 5.1 mg
    1%
    Sodium 83.3 mg
    3%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.9 g
    15%
    Protein 8.6 g
    17%

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