Curried Pumpkin Soup

"Another yummy Fall soup"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by catalina602 photo by catalina602
photo by May I Have That Rec photo by May I Have That Rec
Ready In:




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

Questions & Replies

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  1. Laylagirl
    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.
  2. YnkyGrlDwndr
    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.
  3. Amber of AZ
    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.
  4. Anoushka
    So easy and quick! Used pumpkin purée I had in my freezer. (I basically bake a pumpkin split in half and put on a oiled baking sheet, pulp in, at 350 until it is cooked. Then, I remove and purée the pulp, cool, and store in 2 cup freezer plastic bags. Good for a year). Did 4 times the recipe for a party in a huge soup pot. I added 1 chopped clove of garlic per recipe (so total 4 cloves). Delicious.
  5. spiritussancto
    this is fabulous! i love the idea of using evaporated milk to make this creamy without adding a ton of fat. must remember that trick for other cream soups. i was out of mushrooms so i increased the onion to more like 3/4 cup and added 3 big cloves of garlic, that worked very well. my curry powder has a heavy cinnamon note which i'm usually not fond of but it worked fine for this, i added closer to 2 tsp since mine is very mild. i also added about a tsp of dill which i think is a nice counterbalance. i was expecting this to be a bit on the sweet side but it's lovely and savory. will make often! thanks you!!!


  1. KathyinManvel
    Excellent soup and easy to make. I made a couple of minor changes. I omitted the mushrooms because I didn't have them on hand and I used coconut milk instead of evaporated milk. The soup was thick and tasty. I think next time I will add a bit more curry and possibly a bit of cayenne pepper.
  2. zaar mate
    This is a fantastic soup! The flavors are really great and the consistency is perfect. The only change I made was to use almond milk in place of the evaporated milk. The whole family loved it! Thanks so much...I really wish I'd doubled the recipe. ;-)
  3. collkw33
    This is one of my new favourite soup recipes. I've used cauliflower instead of mushrooms and it turned out wonderful as well! A nice, warm winter soup
  4. Scouter Girl
    Very easy soup to make with a good, rich flavor. I reduced the broth to 2 cups to thicken it up a bit. I also like a spicy edge when cooking, so I added some cayenne pepper and garlic. Next time, I think I'll try it with gnocchi instead of mushrooms for a new twist. Overall, it's a keeper in our house :)
  5. Chef Kayser
    Amazing - I have made it three times and every time have been told its the best soup ever! I add half a pot of creme fraiche instead of the evaporated milk and also one sweet potato (kumara here in nz). Thanks for the great recipe!



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