How to Make Curry Pumpkin Soup - A Step-by-Step Guide

Curry Pumpkin Soup is a delightful and comforting dish that is perfect for the cooler months. This soup is hearty, creamy, and infused with the warm flavors of curry, making it a perfect meal for a cozy night in. It’s also a great way to use up any leftover pumpkins from Halloween or Thanksgiving. Whether you’re a fan of spicy food or not, this Curry Pumpkin Soup recipe can easily be adjusted to suit your taste preferences. Plus, it’s a great way to incorporate some healthy vegetables into yo...

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Ingredients

  • 2 tablespoons pumpkin seeds (Optional)
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons curry powder
  • 4 cups vegetable broth
  • 1 (29 ounce) can pumpkin
  • 1 ½ cups half-and-half cream
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • salt and pepper to taste

Information

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
  • Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
  • Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.
  • Nutrition

    162 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 24mg
    • Sodium: 760mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 4g
    • Vitamin C: 5mg
    • Calcium: 94mg
    • Iron: 2mg
    • Potassium: 314mg