Total Time
40mins
Prep 10 mins
Cook 30 mins

We enjoyed this soup at a friend's house and requested the recipe to share with you.

Ingredients Nutrition

Directions

  1. In a large saucepan, melt the butter.
  2. Saute onion and garlic until soft over medium heat.
  3. Add curry powder, salt, coriander, and red pepper; cook 1 minute.
  4. Add broth, simmer uncovered for 15- 20 minutes.
  5. Stir in pumpkin and half and half; cook 5 minutes.
  6. Pour into blender and puree until creamy.
  7. Reheat and serve.
Most Helpful

5 5

YUM! We loved it! My picky son didn't get to try it because he is out but the rest of us really liked it. For the half and half I used fat free and it worked out fine. I also used an immersion blender. Thanks Geema!

5 5

I had misplaced my recipe, given to me by my grandmother so you are a lifesaver. The only thing I do different is I cut pie pumpkins in half and roast them in the oven then I scoop out the flesh to add to the soup and puree in batches. I garnish with chopped chives.

5 5

I did enjoy this soup. I topped it with cilantro. I made half the recipe except for the curry I left as called for. Very creamy. Thanks Geema!