Pumpkin Curry Soup

Community Pick

Submitted by ChrisMc

"A warm, spicy soup - I'm posting this a bit early; it's really a great fall and winter soup."

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photo by Ms B.

Ready In:: 30mins
Ingredients:: 9
Serves:: 4-6

ingredients

2 tablespoons margarine
1 cup onion, chopped
2 cloves garlic, crushed
2 teaspoons curry powder
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
3 cups chicken broth
1 (15 ounce) can pumpkin
1 ¹⁄₂ cups evaporated milk

directions

Melt margarine and cook onion and garlic.
Stir in the curry, salt, and pepper and cook for one minute.
Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
Stir in evaporated milk just before serving.

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Reviews

This soup is delicious! I got a pie pumpkin in my CSA box ... fresh pumpkin made this even better. I used veggie broth and reduced it to only 2 cups. I used only half a cup of coconut milk ... it's plenty creamy!

allison.e.rose
I used coconut milk for evaporated and butter for margarine. I also served with a dollop of sour cream. Excellent! Easy, too. I also LOVED the pieces of onion in it. I think I sauteed them for 2 mins. instead of one. Coconut milk was a wonderful suggestion.

earthpet
Ok, WOW! I debated for a bit whether to try this...it's so simple really. And I've wanted a pumpkin soup my family would enjoy for so long and I've tried so many-I just didn't know if I was up for disappointment again...WOW!!! THIS SOUP IS JUST THAT FABULOUS!!! My 17-year-old and I are licking the bowl after finishing the second bowlful...SOOOOO GOOD!!! STEAMING, HEALTHY, BEAUTIFUL GOODNESS!!! I CANNOT SAY ENOUGH GOOD THINGS!!! I need to clarify a bit though. I had a 30 oz can of pumpkin. I figured I would use half a can and make pumpkin spice bread with the rest. Well, I read the recipe wrong initially and put in 1 T. of curry and was getting ready to scoop out another T when I thought...2 T or 2 t??? So I checked and realized error. I tasted. Hmmm...that's spicy stuff, curry powder. So I threw in the rest of the pumpkin and added 2 packed T brown sugar, pinch of cloves, ginger and nutmeg. Also, kid does not like velvety smooth soup, so I chopped up a few handfuls of baby carrots, probably 3 medium carrots and sauteed those with onions and spices. As long as she can chew on something she's usually happy. THIS IS A PERFECT SOUP! HOMERUN! I'M SURE EVEN HUBBY WILL APPRECIATE IT! THANK YOU SO MUCH!!!

georgeweezie_8318418
This might be the greatest thing I've ever tasted. I'm on the paleo diet, and this is easily converted to a paleo-friendly dish. I subbed coconut oil for the margarine and coconut milk for the evaporated milk. I added extra curry and just a little ginger. Thank you so much, this will definitely be repeated several times this fall!

NCSouthernBelle
I just consumed my first bowl. :9 This is a very simple and yummy soup. I took the advice of others to maintain that thicker quality, and cut back on the chicken broth by one cup (however, I doubled the ingredients). I too, also used coconut milk per everyone's suggestion. Great substitute to evaporated milk; made the soup creamy and rich. NOT that the soup is bland by any means, but I will be adding a little spice to it next time to give it a little kick. I didn't find the soup spicy at all, again not a critique, just an observation compared to some comments... I love this recipe because it's very obvious even after my first attempt, that you can add your own touch to it without throwing the intended flavor off. For instance if you prefer more of a curry taste or pumpkin influence, then add a bit more of either. As is however, it is very balanced between the two flavors. And so, so easy to whip up!

ToeKnee3

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Tweaks

I swapped full fat unsweetened coconut milk for the evaporated milk.

Mark P.
This might be the greatest thing I've ever tasted. I'm on the paleo diet, and this is easily converted to a paleo-friendly dish. I subbed coconut oil for the margarine and coconut milk for the evaporated milk. I added extra curry and just a little ginger. Thank you so much, this will definitely be repeated several times this fall!

NCSouthernBelle
I think this is a nice base recipe. I made it first just as described and found it a little bland and lacking. That may have been due to my expectations though, perhaps. I made it a second time. This time I added 1/2 t ginger, red pepper, 2 1/2 t curry, more salt and pepper than called for. I also wanted a thicker curry to put over rice so I reduced the chicken broth by a cup, used coconut milk instead of evaporated, then added yellow squash, zucchini, 2 potatoes, 2 chicken breasts, and a green pepper (these were just what I had in the fridge that needed to go). I served it over rice and loved it. The additional spices were just what I was looking for and it made a very nice fall meal. I will definitely use this recipe as a base again.

slmcintire
I tried it and this was FABULOUS!!! I used butter instead of margarine and coconut milk instead of evaporated. DELISH!

ITRIEDIT
So very delicious!! I replaced the condensed milk with a can of coconut milk, and added a couple teaspoons of red curry and minced fresh ginger. Yum! Perfect for a chilly fall day, can't wait to make it again!

BakesSweetThings