This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version).

Curry Pumpkin Soup

pumpkin seeds

butter

all-purpose flour

curry powder

vegetable broth

pumpkin

half-and-half cream

soy sauce

white sugar

salt and pepper

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.


I bought a pumpin at the farmer's market for making pie &amp; seeds, but found this recipe on a "quick meal" search &amp; thought, "What the hey? Sounds healthy &amp; the ratings are great."  SO&gt;&gt;&gt;  I followed other reviewers &amp; added about 1/4 Cup of food processed onions to the bubbling butter, then did the recipe as followed.  Added about 1 cup of shredded chicken to it &amp; used Coconut milk instead of the 1/2 &amp; 1/2, AND I used Indian Curry which made it near impossible for my children to feed their bodies so wonderfully as my hubby &amp; me!  Made wheat rolls &amp; topped the soup with the seeds &amp; we were so satisfied, in &amp; out!  This is a great, warm up your insides &amp; get your nose running soup! So good for you too!  Thank you for this addition to my fave site!  Now this recipe card sits in front row in my soup slot in the recipe box!!!  

really good and creamy.  Sauted minced onions with the butter, used coconut milk instead of half-n-half, and added cumin.  will make this again.  

This soup is ridiculously good. I made this to use up some unused Christmas dinner ingredients, and I think it's going to be replacing my current pumpkin soup recipe! I made a few changes: I added one chopped yellow onion, and about 2 tablespoons of minced garlic to the curry saute, and I replaced the vegetable stock with chicken stock and the cream with evaporated milk because I had it on hand and wanted to use it up. I'm sure this soup is great without any changes though! I also added a pinch of ginger. Served it with some warm crusty popovers. Delicious! Thanks so much for the recipe!

I have done this recipe with the onion and half-and-half a couple of different ways.  I have chopped the onion to add texture and I have also thrown it into the blender so it was creamy.  I like it creamy and my husband prefers the onions chopped.  Either way you go this recipe is a winner and so easy you will not believe it.  I am so glad I tried this in October.  I will be making this a lot and we will be able to eat this warming dish all winter long!  I think it is substantial enough for a main dish.  Wonderful as is!

I'm rating medium because I know this can be so much better. my fiancee makes a soup similar to this, but it definitely uses coconut milk instead of cream, which is so much better for you, and fish sauce instead of soy sauce. both substitutes are actually oriental ingredients instead of americanized versions. also if you use a butternut squash you don't need to add the sugar as it's naturally sweeter than pumpkin. 

FABULOUS.. I can't believe I made something so great tasting and easy to prepare. I used chicken broth instead of vegetable and I used heavy whipping cream instead of half and half. The way to give it a kick in flavor is either to add more curry or just more salt. I also put in a little more sugar and it really tasted fantastic and I will definitely make this again....it's an awesome "comfort" food on a cold fall afternoon.

THE ORIGINAL RECIPE is great. It didn't need changes. It's obnoxious when people rate recipes based on their substitutions. 

The soup is great! Instead of canned pumpkin, I used fresh pumpkin, baked it for 30 minutes the night before.  The baked pumpkin turned out to be so soft that I mashed the it using a laddle instead of a blender. I also used curry paste and added a bay leave to the stock as recommended.  My friends LOVE the soup, will make it again, very soon!

I love this soup, or anything with pumpkin!  I have made this with coconut milk instead of half and half with yummy results.

I served this recipe to an entire party of people... it had a very creamy and mild flavor so I added extra curry and soysauce.  May be good to try it with the onions option in the description.  Everyone really liked it, although some spiced it up a bit on their own, a little seasoning salt and some crushed red pepper for the ones who really wanted spice. 

Great over-all!

Very good recipe.  For my tastes, it was a bit lacking in the spicy-ness, so I added a little green curry and pepper.  yummy.

Simply fantastic. Better with fresh pumpkin than with canned, but the canned stuff is obviously so much easier. I used onions and there's no way I'd go without, I also added some Garam Masala which just kicked it to an even more amazing height. I tried it before I added the masala though, and it was divine. I will make this often, there is no doubt.

I served this at a dinner party and it was a big hit. And it couldn't have been easier to make! I used canned pumpkin and it turned out wonderfully.

I love the simplicity of this recipe, however I omit the sugar and add a few other spices like red pepper, chili powder and paprika as well as garlic salt to make it a savory soup.  I still love the curry.  I change out the vegetable broth with chicken broth.  This is the best recipe for large groups.  Instead of garnishing with pumpkin seeds, I like to change it out with either toasted walnuts, sautéed mushrooms or crumbled bacon (or all three!).  It is great to offer your guests a choice of garnishes - especially if you have picky eaters, or ones on special diets.

I tried so hard to like this - but I just didn't. And to my surprise, it was Hubs who I thought wouldn't like this and he did!  It was different and interesting, I'll give it that.  But I think it was overly "curried" and that did it in for me. Hubs said for him it was the curry that made the "pumpkin" part of this soup edible!   I used chicken broth rather than vegetable broth - I never have vegetable broth on hand and know I would prefer the chicken broth anyway.  I left out the sugar - pumpkin is sweet enough.  It's very rich and again, too curried, so a little goes a long way. Therefore, I have to agree with Hubs that this would be good as a "soup shooter starter," as a complement to the rest of the meal.

Good recipe, but bland for our family's tastes.  My add-ins: I sauteed 1/2 a minced onion, 2 minced garlic cloves, and 1/2 a minced apple (I had Jonagold) in the butter, added cumin and curry and a pinch of cinnamon to the flour and then mixed in as directed.  Used low-sodium chicken stock in place of veggie, and for the cream element I used a mixture of half fat-free half and half and light coconut milk.  At the end, added soy sauce as directed, but needed extra brown sugar (definitely would have used less if I'd had dark instead of light), a few sprinkles of cayenne and an extra tablespoon of curry.    At that point I loved the taste, but wanted some texture.  I looked through my cupboard and found 2 cans of sliced potatoes and a large can of chickpeas.  I drained and rinsed them well, sliced the potatoes in half, and added the whole can of chickpeas, and it was absolutely delicious, warming and filling.    A little went a long way, so I had a bunch to freeze for the season.  Next time I will try a mixture of apple cider and coconut milk for the cream part, and add a bay leaf.  Also some fresh herbs next time... not sure what yet.

I didn't bother with the seeds but this was amazing. I used 1 cup half &amp; half and a half cup of skim milk, followed everything else exactly and it turned out perfectly rich and creamy and delicious. I will definitely make this again!

Simple and tasty.  Definitely add ginger and garlic at some point.  A bit of apple juice or crushed apples will sweeten it if you like a sweeter pumpkin soup.   Keep a can of pumpkin in your pantry and whip up a great soup in minutes.

I thought this was flipping deeeelicious.  My husband and boys thougth it was SO gross.  They don't like squash soups- should have known.
I used 1 TBS and 1 TSP of curry powder and subbed heavy cream for the 1/2 and 1/2.  AWESOME-

The base of this soup is excellent, but it needed much more flavor to suit my taste.  I love spice, and I needed to add more red pepper flakes, curry powder, pepper, and cinnamon to make it delicious.  Also, I don't think it is supposed to be a mild soup, but the recipe as is tasted too bland.  Just a splash of tabasco and 1/4 cup vinegar added at the end of cooking made ALL the difference in the world.  I would absolutely recommend this soup to anyone, but don't be afraid to flavor it to really make it shine.

I have been making this soup for years now.  It has become one of the Fall Favorites in our house.  I always add a diced onion to add more flavor to the soup.  Since the recipe makes a large amount, I always freeze about half.  It freezes well and is just as good reheated as it is fresh!

This is a fantastic recipe...with a few changes.  I added finely chopped onions to the butter before adding the flour/curry powder.  I also substituted coconut milk (1 can) for the half-and-half.  I served this to a group of 15 teens, 2 college students, and 4 adults.  It was an absolute hit!  One suggestion I got from 2 people was that it'd be great served over rice...another was to add raisins.  It really does only take about 20 minutes to make.  Definite keeper recipes.  Thank you!

Love, love, love, love, love! Easy, quick and delicious! This soup had wonderful rich flavor with a nice kick at the end. It was devoured. I made it for a party I was going to and served it as soup shooters.  I put a small dollop of sour cream and then the onions as a garnish. They were a huge hit. Thanks for the great recipe that will be a staple in our home from now on.

This is an excellent soup. Not only is it a treat for the tastebuds, but it fills the kitchen with a wonderfully rich sweet &amp; spicy aroma. It couldn't be easier to make! The only change I made this time around was to use brown sugar instead of the white sugar. I like the deeper, more complex flavor of that sweetener better. I also only roasted the pumpkin seeds for 5 minutes total. Past episodes of billowing clouds of black smoke from burnt pumpkin seeds trained me to watch them carefully. Carmelized onions also make an excellent topping for this soup.

Absolutely delicious!  I am eating it right at this moment, and I may need to go back for a second bowl.  I love pumpkin, but I don't like sweet soups.  I also love curry, but I can't handle excessive spice.  This recipe let me indulge both!    I made some changes, and I also halved the recipe.  I added a bit of nutmeg, ginger, and fresh garlic for extra flavor.  At the suggestion of other reviewers I added yellow onion right after the flour and spices, and since I wanted something with more texture, I also chopped up a couple of baby carrots and a celery stalk.  I also used brown sugar instead of white, and just added about a tablespoon to taste.  I noticed the sugar really brought out the pumpkin flavor, so it's worth adding.  The seeds really gave it a nice nutty flavor, although I find them a bit hard to chew when they're wet.  Will definitely make this for family!  Edit to add: I made this again and thought I would try coconut milk instead of cream, but I didn't realize we only had light coconut milk.  It didn't turn out nearly as creamy and delicious as it should have.  If you go for coconut milk, definitely don't use the light!

I sauteed half a yellow onion and 1 tablespoon fresh minced garlic until almost caramelized and added it to the soup.  I subbed coconut milk for the half and half and I also added an additional 2 tablespoons of sugar.  I used my immersion blender to puree it until it was creamy and smooth.  Very good with crusty bread!

This was good, but better with coconut milk as a substitute for the half and half cream, and thai curry paste as a substitute for the curry powder. I used a little more sugar.  Next time I will add onions processed in a good processor as suggested by others.

This was really good, although I had to admit that I used the recipe more as a general guideline than following it perfectly, but it still turned out really well. Here's what I did: Sauteed onion in 1T butter until soft. Added garlic and sauteed for 1 min. Added a spice mixture of 1T curry powder, 1/2t ground coriander, 1/2t ginger, 1/2t nutmeg, 1/2t cinnamon, 1/2t turmeric, 1/2t red pepper flakes and sauteed for 1-2 min. until fragrant. Added 1T tomato paste and sauteed until lightly browned (basically, I made the base of a curry). Then added 1 can of diced tomatoes, 2 cans pumpkin and 4 cans chicken broth, about 1T soy sauce and brought to a simmer. I added 1C of lentils (measured dry) to make it more substantial and add some protein (saw another recipe that did this). Something was still missing. Added ~1T brown sugar and some salt, which improved the flavor immensely. I was hesitant about this because I was trying to make it healthy, but the added sugar was worth it in this case. After looking at some other recipes online, I cut up a McIntosh apple and added it in for more sweetness. It was really good, a little spicy/sweet/savory all at once. I think a little bit of coconut milk would have made it over-the-top fantastic, but I didn't have any and it would have made it significantly less healthy. Simmered for ~20 min until the lentils were cooked (I had boiled them separately for a few minutes while I was making the curry base). Turned out great!

After reading the recipe, and the reviews, i decided to saute finely chopped onion and finely grated fresh ginger with the butter, before adding the rest of the ingredients. I used House Curry cubes instead of curry powder. And lastly drizzled some coconut cream before serving. I didn't add any soy sauce. I'm asian, and soy sauce is not something we add to curry, that's why i omitted it. 
Got lots of compliments on the soup. :) tks for the recipe!

What a fantastic recipe. My sister in law made this as an appetizer for Christmas dinner and it was a huge hit. The flavor combination in this soup is absolutely wonderful! It keeps very well in the fridge for a few days and is perfect for a hearty lunch the next day. Thanks for sharing this.

I had my doubts about this soup.  I mean, pumpkin and curry???  But, boy was it yummy!  I added the onions as suggested and it added a great flavor.  I'm definitely going to keep this recipe and make it over and over!

4.5 stars - I thought this was a great spiced pumpkin soup.  I followed other suggestions and added in some minced onion and garlic (sauteed at the beginning to soften), substituted coconut milk for the half-and-half, and omitted the soy sauce but added in a little bit of cumin.
This made a nice consistency, well flavored soup.  Could potentially use a bit less curry powder, but I suppose it depends on how much you like the flavor.  Proper salt and pepper seasoning really made this soup for me.  Would definitely make again!

This was good but in my opinion, the soy sauce way overpowered the curry flavor. I'll make it again but next time cut way back on the soy or leave it out altogether. Loved the toasted pumpkin seeds on it. I did them in a dry skillet instead of the oven and they were ready in a flash. 

delicious!! absolutely love it! instead of vegetable broth i added a mix of 2c chicken and 2c beef broth, added a few shakes of cumin, and used coconut milk instead of half and half. this is definitely a repeat!!

Not only was it delicious, but it was so easy!

I do not give a recipe 5 stars unless it deserves it. The only thing I did differently was I had to use Knoor vegetable mix for broth b/c the store was out of veg broth. It's the same thing, really. Super good soup. 

This was good.  I skipped the roux, but sauteed some minced garlic cloves and minced onions, then added the broth.  Homemade chicken broth, no less.  And I used evaporated milk instead of half &amp; half.

Perfect for a cold fall evening. Loved the creaminess. Served it alongside Chicken Makhani, also from this site.

Simple to make and healthy, especially when you substitute non-fat evaporated milk for the heavier cream.  I only made a half recipe since I had a half can of pumpkin on hand.  I sauteed half a diced onion with the butter/curry mixture, added a splash of Frank's Red Hot in the last couple of minutes and sprinkled chia seeds on top for extra fibre.  We liked it and I'll make it again.

I'm giving this four stars because everyone at Thanksgiving dinner (12 people!) this year LOVED it, but I didn't care much for it. I think I just don't like pumpkin that much, but it's a good recipe nonetheless. I will be making this for my family again. :)

very easy and very good. I used milk to cut down on the fat content. I topped it with "Rothbury Farms Texas Toast cheese galic croutons". Will use this recipe again!

Made the soup with the onions sauteed and sprinkled some nutmeg at the end. I used green curry paste since I had some in the fridge. We had this for dinner with some warm pita bread. Yum. It was a filling hearty soup.

The original recipe is delicious without any changes.  It has a rich, warm flavor... a great comfort food for a brisk fall day or cold winter day. To make this gluten free, substitute corn starch for the flour, and make sure the broth is gluten free.  To use fresh pumpkin instead of canned, gut and cut a 3 lb sugar pumpkin into 1" x 2" chunks, drizzle with veg oil, and toss to coat.  Roast 15 minutes in a grill pan, on the grill.  Cool and peel the skin off. Add the chunks instead of canned pumpkin, and use a stick blender (mine is a kitchen aid and it worked great) to puree the soup.

Used milk since that's what I had on hand. Be generous with salt and pepper and this is an easy tasty soup!

I had to substitute 2% milk for the half and half, I omitted the pumpkin seeds, I used fresh pumpkin puree instead of canned, homemade vegetable broth instead of canned, and I added some Worcestershire sauce in addition to the soy sauce.  I thought it turned out great!  I will make this again and again!  Next time I will be sure to get some half and half or heavy cream because I think that would give the soup a much better flavor and texture.  I also plan to steam and puree some cauliflower (or possibly add some other type of squash like butternut) to add to the soup along with some extra vegetable broth so it’s not too thick.  I think the addition of the cauliflower or squash would give it some more dimension.

Great quick recipe for the Fall and winter months!  Tastes like it took hours to make. Thank you!

I enjoyed this recipe, but I did need to add a bit more sugar, a bit of pumpkin pie spice and some cumin to give it a little more flavor. I used fresh pumpkin (3 1/2 cups worth) instead of canned. I served with a dollop of sour cream on top and saltines. I really liked it, but the rest of my family had mixed reviews on this. Next time I make it I may add some diced potatoes, carrots, and chicken for them. 

This has become one of my favorite recipes! I love everything about - wouldn't change a thing!

I made this for a change of pace from chipotle pumpkin soup, which I make at least once a month. This recipe is good. I skipped the roux, as it isn't necessary; I just adjust the amount of liquid to achieve the desired thickness (used about 4 cups of total liquid). I used almond milk in place of the half-and-half and skipped the sugar, as it just didn't seem like it needed it. I like things spicy, so I added cayenne and crushed red pepper, as well as freshly ground black pepper. This is great topped with a spoonful of reduced fat sour cream. Nice change of pace from my usual soup. Another great thing is that it can be on the table in 15-20 minutes from start to finish, so you have a from scratch soup in about the same time that it would take to make canned/premade.

It's unfortunate that I have to rate the recipe to leave a review, because I made too many changes to the original for me to really be able to give a fair rating... but since I have to rate, I'd put it solidly in the middle.  Some of the changes I made were necessary (only had 13.9 oz pumpkin), others were due to personal preference (do not like things too spicy). Here are the changes I made: halved the recipe; used turkey stock instead of veggie broth; used approx. half amount of curry (still plenty spicy for me); did not add salt.  Next time I will mince up half a medium sweet onion (for a half-batch of soup) in my food processor, and saute that with the butter.  Too many changes to really rate the recipe as written, but I think the original is a great base and lends itself well to modification.

After reading other reviews, I used coconut milk; I also substituted soy with tamari (smoother), then added a bunch of sliced fresh mushrooms, which was delicious. Next time I may saute some tofu and throw that in. We thought this would do well over rice if you cut back on the broth and add other veggies. It's a great recipe, which I think would work well a variety of ways. One thing to keep in mind - it may be too spicy for some. We liked it and out spice-loving kids did, too, but you have to like curry.

OMG!!!! So good!  I added Cumin as well and it made it a little extra fancy!!!  Have made this soup with both Milk and Cream and both methods are good!!!

WOW!  I could not have screwed this up any more than I did, and it still turned out great!  Thought I had veggie stock, but I didn't, so had to use chicken stock.  Thought I had bought pumpkin at the store, but had accidentally bought pumpkin pie filling.  I went ahead and used it, but then (obviously) omitted the sugar called for in the recipe.  Used coconut milk instead of half &amp; half per suggestions in the other reviews.  TURNED OUT GREAT!!! Whole family loved it.  Will try again with correct ingredients!

 This soup is VERY spicy....you may want to try half the amount of curry and soy sauce to start with. I did use the half and half but think the coconut mild sounds like a good substitute.

Not a big fan of this.  I used the coconut milk.  No one in the family liked it.  Don't get me wrong... I love curry and pumpkin.  It just did not work for us.

What a great recipe!  At first I thought there was an error on the amount of curry to use, but it was perfect. The soy sauce added a great touch. I've served it twice now and each time everyone asked for the recipe. I was too lazy to toast the pumpkin seeds so just used sunflower kernels.

Extremely flavorful! We thoroughly enjoyed this! Loved having the curry taste so I added slightly more than the recipe called for. I found low sodium veg broth - so yummy! Cooking this recipe made the house smell so wonderful! I also finely chopped a yellow onion and added that to the curry mix - cooked the onion until soft. We love having onion in soups. Also, subbed Light organic coconut milk in place of 1/2 &amp; 1/2.  I also used brown sugar instead of conventional white sugar. Mmmm! Served with a nice salad and warm artisan bread! Hubs can't wait for leftovers tonight! This is on the fall recipe dinner rotation now! :)

This is restaurant-quality soup.  Only thing I did differently is to replace half the  vegetable broth with chicken broth.  Perfect cold weather soup!

This was exceptional.  I made it with half coconut mix you get from the alcohol aisle in the supermarket and half cream.  I also added half an onion and a clove of garlic which I sweated before I added the flour.  I used chicken stock and apple juice instead of vegetable stock and i added crab meat.  This is the best soup I have ever had!

What a delicious soup! We tried it with the onions, as suggested. This was fast, easy, and so comforting on a snowy winter night. Thanks for sharing, Mary!

This soup is delicious. I used evaporated milk, chicken broth, and I added a couple of tablespoons of brown sugar.

We didn't care for this one.  The only change I made was the addition of half an onion as other reviewers had suggested.  Neither myself nor hubby cared for the taste of this one.

awesome!  Easy and delicious!!  You can substitute fat free half and half for a reduction in fat/calories!

It was great.  My husband added some chicken and cooked mushrooms. He loved the addition.  I personally just liked the addition of the mushrooms.  I also used a can of evaporated milk instead of the half and half.  Tasted great!  Will make it again.

My husband and 2 little boys did not seem interested in the thought of it.  But, they all loved it and asked me to make it again.

A delicious blend that I would not have thought went together.  I made it for a party and it was a big hit.

excellent soup! I used evaporated milk instead of half-and-half because I had it on hand. I also had to make my own curry powder using 2 tsp. ground coriander, 1 tsp. ground cumin, 1/2 tsp. cayenne pepper, 1/4 tsp. turmeric, and 1/4 tsp. ground ginger. the only other change I made was to add about 1/2 cup of cooked white potato because I needed to get rid of it. I will definately make this again; my boyfriend loved it!

This soup tasted great for the first hour.  Thereafter, the curry flavor simply overtook the pumpkin...the longer it sat, the stronger the curry.  Serve it immediately and it tastes good.

Love this recipe!  It is now part of our Thanksgiving menu but we start making in October because it's so good! I add a chopped onion, 1 clove minced garlic and 1/4 tsp ginger when melting the butter before I add the flour.  It's not as smooth as it would be without these added ingredients but it still works (sometimes I add a little butter if it seems too thick.)  Then when the soup is done, I use an immersion blender to make it all smooth again before I serve the soup.  It tastes even better the next day!!

Great fall soup and very tasty!  I added about half a cup of chopped onions at the beginning (cooked with the butter) and a tsp (give or take) of ginger for more zing.

Excellent recipe which I have now added to my repertoire of fast, easy and wonderful autumn &amp; winter soups.  It was delicious, as written, but I've gradually introduced the following amendments to suit my personal taste: I use coconut milk instead of half-and-half; reduced the pumpkin to approx. 2 cups; and -- instead of curry powder -- I add 2 TBSP of green curry paste, which gives it a fresher, more complex flavor and just a touch more heat. Thank you so much for submitting this recipe!

Oh my gosh!!! This is excellent! My 6yr old son asked for pumpkin soup even though he's never had it (no one in my family has). So I bought pumpkins and made this recipe. Wonderful!! I used heavy cream and sauteed onions. 
I recommend this recipe

Warms you inside and out - the curry adds just the right amount of spicy heat to the soup, without taking away from its comforting effect.

Oh, this was good! I added some red pepper flakes and pre-cooked chicken. The next day, I added a small amount of peanut butter to my leftovers, which made it taste wonderful!

It was a bit bland.  Not bad, just bland.

Really good, creamy soup!  I add a tablespoon or two of chili powder.

This is EXCELLENT!  I use "wet" curry (the kind in the jar) and just tweak things here  &amp; there to the flavor I like.  It has become a staple in my house and my FAVORITE fall/winter dish!  I've started making Naan to go along with it - YUM!!  Everyone who's tried it or even smelled it (brought it for lunch at nursing school) has drooled over it.  THANK YOU!!

I really liked this soup! My husband prefers spicy dishes, so I added more curry powder than it called for. I also added about 1 1/2 tablespoons green curry paste. I followed some reviewers suggestions to make it more flavorful and substituted coconut milk for the half and half and also fish oil for the soy sauce. I added some ginger, garlic, &amp; pumpkin pie spice and more sugar. We served it over rice. Very good!

this was yummy...i had tried another pumpkin soup that swore my family off all pumpkin soups... until this one.  i made it for pennies with leftover canned pumpkin from thanksgiving!  I did add more curry and salt and used turkey stock that I had made homemade also for thanksgiving.

Yummy!  Didn't have half &amp; half,  so I used buttermilk.  Still tastes wonderful!

I subbed milk for the heavy cream to make it healthier.  The flavor was quite good, but the soup did taste a little too "healthy" for me.

This came out great! Following other reviewers' advice, I sautéed 2 onions and 4 garlic cloves w/ the curry powder and flour, and replaced the half and half w/ evap. milk. I didn't have any stock, so I just used water. I also used fresh pumpkin baked at 375 for an hour. I skipped the sugar and put in some ground/powdered ginger. I will definitely make this again. :)

The Soup was delicious as is! Its warm and spicey and perfect for the winter months. I actually add a little more spice than recommended and, upon the request of  my brother, added some cayenne pepper for a kick to make the soup spice-y and spicy. :)

Great soup. Will go into my recipe box with a little star.

Just made a half recipe tonight and eyeballed all the ingredients, and it still turned out good! My curry spice was very hot so the soup was spicy. I also used heavy cream, boy was it rich and filling!

I didn't care for this. As a matter of fact, we didn't eat it. It could very well have been my choice of curry. I think maybe if I would have used a sweet curry I would have liked it better. I found it too spicy for me and not the comforting soup I was looking forward to.

Oh, my goodness this was so delicious! I used vegetable broth, coconut milk and used just a bit more flour because I wanted it to be a little thicker. I made jasmine rice to go with it and it was really great. Perfect for a fall day...family loved it. Thanks for such a great recipe!

I used beff broth and was very good; it has to be wonderful with vegetable broth.

I made this using fresh pumpkin from the patch. Substituted evaporated milk for the 1/2 &amp; 1/2.  Started with a half a small white onion in the butter before adding the flour to make the roux and then added more onion powder before serving.  I liked mine with parmesan cheese and savory croutons, my husband liked his plain.  We like this enough to plan on serving it when the family comes for Christmas. Thanks for sharing!

Really like this recipe.  I don't add the flour to a cut down on carbs. I don't miss it at all.

Pretty good. Apparently just not a popular texture at my house. We ate it and it tastes fine but won't be making again.

What a great soup!  I omitted the sugar and added diced tart apple.

I made this soup for a group of 20 some people.  It was a hit.  I also added a couple of mini marshmallows to each bowl.  The marshmallows melt and the bit of sweetness is very good with the curry. This recipe is very easy to make.

This was excellent.  My entire family loved it.  I followed the recipee except for the inclusion of an onion and a clove of garlic.  I used fat-free half and half and chicken broth instead of vegetable.

This has become a common weekend request from my family, and I love that it is SO EASY to make. 
My alterations: 1 c. finely chopped red onion for some additional texture and flavor, coconut milk instead of cream, fish sauce instead of soy, and I serve it over a slice of crusty french bread (toasted in the oven like a huge crouton.)

This was excellent. To make this MUCH healthier I subbed Skim Milk for Half and Half. The taste was still very good, but it was a bit thin. Perhaps next time I will cut the quantity of milk a little or just up the rue...

I just made this soup and used powdered onion soup since I couldn't find my cans of veg stock. It is super tasty!!! I will be making this many times in the future, thanks so much for sharing.

Really different, but tastes great!  I made it a couple of times and found that some sort of cream is necessary.  Coconut milk works fine, but imo the cream tasted best.

curry pumpkin soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 8

Author : Mary Ingram

Ingredients

Instructions

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Pumpkin & Pea Curry

Vegan Pumpkin Curry

Vegan pumpkin curry

Pumpkin soup

Pumpkin Soup

Pumpkin Soup