Curried Pumpkin Soup

Pumpkin and curry are a winning combination.  This recipe will have you craving soup all the time!


1/3 Cup chopped onion
1 tsp. minced garlic
1 tsp. curry powder
2 tbsp butter or margarine
1 15oz can Farmer’s Market organic pumpkin or pumpkin pie mix
1/4 tsp Nutmeg (omit if using pie mix)
1/8 tsp. sugar
2 cups Vegetable or chicken broth
1 1/2 cups milk
1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent)
2 tbsp heavy cream (optional)
chopped chives (as decoration)
1 bay leaf


In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender. Add pumpkin, nutmeg (if using), sugar and the bay leaf. Stir in the broth and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes. Take out the bay leaf. Stir in 1 cup of the milk and cook over low heat for a few minutes.

In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan. Cook and stir until thickened and bubbly. Cook a couple more minutes.

To serve: Swirl the cream on top, and garnish with chives.
This can also be frozen after it cools. In the freezer it will be good for up to 3 months

2 Responses

  1. Laura says:

    How many servings does this make?

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