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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Soup / Pumpkin Curry Soup

Pumpkin Curry Soup

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By: Leigh Anne WilkesPosted: 10/17/14Updated: 11/30/20

This post may contain affiliate links. Please see disclosure policy here.

bowl of pumpkin soup

Pumpkin Curry Soup is a delicious fall meal, full of creamy flavor and seasoned with coriander and curry. This will be your favorite pumpkin soup.

Some of our other favorite fall soups include Italian Sausage Soup, Sausage Tortellini Soup, and Chicken and Wild Rice Soup

Pumpkin Curry Soup


I think I should have named this soup Heavenly Soup instead of Pumpkin Curry Soup.

The first time I ever tried  a squash type soup was an evening I will never forget.  Jim and I were in Acapulco and were attending an “all white” dinner in a home that sat on a cliff overlooking the ocean.  Everyone was dressed in white, the tables and decor were all in white. White lights were everywhere.  We truly felt like we had just stepped into heaven.

There was also amazing food that evening. The first course was a squash soup and it was delicious.  I am almost convinced anything would have tasted amazing in that heaven like situation but the soup was truly delicious.

Curry Pumpkin Soup

Pumpkin Curry Soup

When I served this pumpkin curry soup to Jim a few nights ago he immediately thought of that night in Acapulco and asked me if I remembered the squash soup we had enjoyed that night.  Of course I did and I loved that eating this soup reminded him of that heavenly evening as well without any prompting from me.

Pumpkin Curry Soup

How to Make Pumpkin Curry Soup

  • Seasoning.  I used both curry and coriander which gives it amazing flavor.
  • Coconut Milk.   Using Coconut Milk makes this soup dairy free but you can also use 1/2 and 1/2 if you prefer.
  • Canned Pumpkin.  The soup comes together quickly and easily using canned pumpkin.
  • Blend the soup in a blender to get it nice and smooth.
Pumpkin Curry Soup

Garnish with some pepitas (pumpkin seeds) and fresh chopped parsley.  This pumpkin curry soup is the perfect way to ward off the first chills of fall!

Curry Pumpkin Soup

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Pumpkin Curry Soup

5 from 1 vote
two bowls of pumpkin curry soup

Pumpkin Curry Soup

Recipe From: Leigh Anne Wilkes
Creamy curry pumpkin soup recipe.
serves: 6 servings
Prep:15 minutes
Cook:30 minutes
0 minutes
Total:45 minutes
Rate Recipe

Ingredients

  • 1 large onion diced
  • 1/4 C butter
  • 1 tsp curry powder
  • 3 C chicken broth
  • 3 C canned pumpkin
  • 1 tsp salt
  • 1 /2 tsp coriander
  • 1/8 tsp red pepper flakes
  • 1 C coconut milk or half and half
  • pepitas and parsley for garnish

Instructions

  • In a large pan saute onions in butter until softened.
  • Add in curry and stir for a few minutes.
  • Place in blender or food processor and puree until smooth
  • Return to pan and add chicken broth, pumpkin, salt and milk
  • Heat through.
  • Do not bring to a boil or milk will curdle.
  • Garnish with pepitas and parsley.

Nutrition Facts:

Calories: 198kcal (10%) Carbohydrates: 13g (4%) Protein: 3g (6%) Fat: 16g (25%) Saturated Fat: 12g (75%) Cholesterol: 20mg (7%) Sodium: 898mg (39%) Potassium: 456mg (13%) Fiber: 4g (17%) Sugar: 5g (6%) Vitamin A: 19313IU (386%) Vitamin C: 15mg (18%) Calcium: 52mg (5%) Iron: 3mg (17%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Soup, Soup Main Dish
Cuisine:Indian
two bowls of pumpkin curry soup
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two bowls of pumpkin curry soup
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  1. Diane Balch says

    Posted on 10/24 at 6:05 am

    I love the idea of curry in pumpkin soup. It would be terrific if you could bring this by Weekend Bites today.

    Reply
  2. Crystelle says

    Posted on 10/20 at 7:59 pm

    I need to make this soup it looks like it smells delicious!! 🙂
    xox, Crystelle
    CrystelleBoutique

    Reply
    • Leigh Anne says

      Posted on 10/21 at 8:05 am

      Crystelle – best part is it smells delicious and tastes delicious! Enjoy!

      Reply
  3. Teresa Andersen says

    Posted on 10/17 at 3:01 pm

    Oh my…can’t wait to try it….and the weather is finally getting cooler…so I see it in my very near future. Thanks for sharing

    Reply
    • Leigh Anne says

      Posted on 10/18 at 9:44 pm

      Teresa, Hope you enjoy it as much as we did.

      Reply
  4. Kris Wolverton says

    Posted on 10/17 at 11:31 am

    Looks good. I’m making this next week. Did you use olive oil instead of butter to make it dairy free for Jim?

    Reply
    • Leigh Anne says

      Posted on 10/17 at 12:43 pm

      You could definitely use olive oil but I did use butter because Jim can have butter just not the half and half. Enjoy!

      Reply

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