Curried Pumpkin Soup

Fall in love with this yummy, nutritious curried pumpkin soup. The perfect comfort food for a chilly day!


  • 2 tablespoons pumpkin seeds (optional)
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 yellow onion, finely chopped
  • 2 tablespoons curry powder
  • 1 tablespoons cumin
  • 1 tablespoon ground turmeric
  • 4 cups vegetable broth
  • 1 (29 ounce) can pumpkin
  • 1 tablespoon white sugar
  • 1 1/2 cups half-and-half cream
  • 2 tablespoons soy sauce
  • salt and pepper to taste


  • 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, then add onions.
  • Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half.
  • Season with soy sauce, sugar, salt, spices and pepper.
  • Bring just to a boil, and then remove from heat.
  • Garnish with roasted pumpkin seeds.

Nutritional Value

  • Serving size is about 2 cups.
  • Calories: 266
  • Fat: 16g
  • Cholesterol: 0mg
  • Sodium: 528mg
  • Carbohydrates: 43g
  • Fiber: 8g
  • Iron: 4mg
  • Calcium: 74mg
  • Protein: 6g

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