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Creamy curried pumpkin soup recipe

Creamy curried pumpkin soup recipe


  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Pumpkin soup
  • Spicy pumpkin soup

A deliciously creamy and lightly spiced soup. The perfect winter warmer.

404 people made this

IngredientsServes: 8

  • 2 tablespoons pumpkin seeds
  • 30g butter
  • 3 tablespoons plain flour
  • 2 tablespoons curry powder
  • 1 litre vegetable stock
  • 825g pumpkin puree
  • 375ml single cream
  • 2 tablespoons soy sauce
  • 1 tablespoon caster sugar
  • salt and pepper to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Preheat oven to 190 C / Gas 5. Arrange pumpkin seeds in a single layer on a baking tray. Toast in preheated oven for about 10 minutes or until seeds begin to brown.
  2. 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 stock and cook until thickened. Stir in pumpkin and single cream. Season with soy sauce, sugar, salt and pepper. Bring just to the boil, then remove from heat. Garnish with roasted pumpkin seeds.

Ingredients

Pumpkin puree can be purchased online.

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Reviews & ratingsAverage global rating:(420)

Reviews in English (308)

Found this recipe so thought I would try it with the pumpkins left off Halloween.Absolutely gorgeous.-02 Nov 2014

by MrsWifey/Mommy

I bought a pumpin at the farmer's market for making pie & seeds, but found this recipe on a "quick meal" search & thought, "What the hey? Sounds healthy & the ratings are great." SO>>> I followed other reviewers & 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 & used Coconut milk instead of the 1/2 & 1/2, AND I used Indian Curry which made it near impossible for my children to feed their bodies so wonderfully as my hubby & me! Made wheat rolls & topped the soup with the seeds & we were so satisfied, in & out! This is a great, warm up your insides & 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!!!-05 Oct 2006

by SARIAH

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.-11 Apr 2008


Creamy Curried Pumpkin Soup

Pumpkin and chicken broth are beautifully blended with sautéed garlic, onions, curry powder, coriander and red pepper to form this fabulous soup.

Recipe Ingredients:

3 tablespoons butter
1 onion, chopped
3 cloves garlic, chopped
1 1/4 teaspoons curry powder
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups water
4 teaspoons Reduced Sodium Chicken Flavor Instant Bouillon
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1/2 to 1 cup NESTLÉ CARNATION Evaporated Milk
Chopped chives (optional)
Sour cream (optional)

Cooking Directions:

  1. Melt butter in large saucepan over medium-high heat. Add onion and garlic cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper cook for 1 minute. Add water and bouillon bring to a boil. Reduce heat to low cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated cook for 5 minutes or until heated through.
  2. Transfer mixture to blender or food processor (in batches, if necessary) cover. Blend until creamy. Serve warm or reheat to desired temperature. Serve with sour cream and chives.

Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

For Freeze Ahead: Prepare as above do not top with sour cream and chives. Cool soup completely. Place in airtight container freeze for up to 2 months. Thaw overnight in refrigerator: Heat in large saucepan over medium heat, stirring occasionally, for 20 to 25 minutes or until heated through. Serve with sour cream and chives.

Nutritional Information Per Serving (1/4 of recipe): Calories: 216 Calories from Fat: 143 Total Fat: 15.9 g Saturated Fat: 9.8 g Cholesterol: 46 mg Sodium: 1279 mg Carbohydrates: 15.5 g Dietary Fiber: 5.3 g Sugars: 3.4 g Protein: 4.7 g.


Ingredients

    • 2 medium onions, finely chopped (2 cups)
    • 2 tablespoons unsalted butter
    • 2 large garlic cloves, minced
    • 1 1/2 tablespoons minced peeled fresh ginger
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1/8 teaspoon ground cardamom
    • 1 1/2 teaspoons salt
    • 3/4 teaspoon dried hot red pepper flakes
    • 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups not pie filling)
    • 4 cups water
    • 1 1/2 cups reduced-sodium chicken broth (12 fl oz)
    • 1 (14-oz) can unsweetened coconut milk (not low-fat)
    • 1/4 cup olive oil
    • 2 teaspoons brown mustard seeds
    • 8 fresh curry leaves

What is Wattakka Kalu Pol?

Wattakka Kalu Pol is a spicy, creamy Sri Lankan Pumpkin Curry like no other! Kalu pol means ‘black coconut’ and refers to the dark toasted coconut, rice and spice powder, while wattakka means ‘pumpkin’.

The toasted spices give this pumpkin curry it’s unique flavour compared to other types, like the popular Thai Pumpkin Curry. Toasted rice powder also helps to thicken the curry.

This curry is a great example of a savoury dish for pandan leaves, especially if you have some leftover from making pandan chicken or dadar gulung (Indonesian coconut pancakes).


Creamy Curried Pumpkin Soup

Pumpkin and chicken broth are beautifully blended with sautéed garlic, onions, curry powder, coriander and red pepper to form this fabulous soup.

Recipe Ingredients:

3 tablespoons butter
1 onion, chopped
3 cloves garlic, chopped
1 1/4 teaspoons curry powder
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups water
4 teaspoons Reduced Sodium Chicken Flavor Instant Bouillon
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1/2 to 1 cup NESTLÉ CARNATION Evaporated Milk
Chopped chives (optional)
Sour cream (optional)

Cooking Directions:

  1. Melt butter in large saucepan over medium-high heat. Add onion and garlic cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper cook for 1 minute. Add water and bouillon bring to a boil. Reduce heat to low cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated cook for 5 minutes or until heated through.
  2. Transfer mixture to blender or food processor (in batches, if necessary) cover. Blend until creamy. Serve warm or reheat to desired temperature. Serve with sour cream and chives.

Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

For Freeze Ahead: Prepare as above do not top with sour cream and chives. Cool soup completely. Place in airtight container freeze for up to 2 months. Thaw overnight in refrigerator: Heat in large saucepan over medium heat, stirring occasionally, for 20 to 25 minutes or until heated through. Serve with sour cream and chives.

Nutritional Information Per Serving (1/4 of recipe): Calories: 216 Calories from Fat: 143 Total Fat: 15.9 g Saturated Fat: 9.8 g Cholesterol: 46 mg Sodium: 1279 mg Carbohydrates: 15.5 g Dietary Fiber: 5.3 g Sugars: 3.4 g Protein: 4.7 g.


Thursday 24th of September 2020

Thick, creamy and yummy. and I love all the warm spices and coconut cream in this soup.

Thursday 24th of September 2020

Maple Pumpkin Curry? I think Lil S might be onto something here! But first I need to enjoy this one in the traditional way. We're definitely hitting soup season, and this one sounds amazing! The spice mixture + the creaminess is definitely my kinda combination.

Thursday 24th of September 2020

This is such a lovely warming soup. We loved all the spices in it. I think I'll be making this a lot of over the next few months!

Thursday 24th of September 2020

I love a good savory pumpkin dish! This soup looks incredible and I can't wait to try it!

Thursday 24th of September 2020

The perfect soup for this time of year. It was only 2 degrees here in Scotland last night. I feels more like winter. I'll be bookmarking this one.

Hi There!

I'm Shashi - the photographer, recipe developer, and head food monger on here

where you will find easy fusion recipes with a healthy(ish) spin. The inspiration for most of these fusion recipes comes from my early years in Sri Lanka and The UAE.
I'm so glad you stopped by and I hope you find a recipe or 2 that inspires you to add a spice-a-licious spin to the food on your plate.


Recipe Summary

  • ¼ cup coconut oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon crushed red pepper flakes
  • 1 (15 ounce) can 100% pure pumpkin
  • 1 cup light coconut milk

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Pour the soup into a blender, filling only half way and working in batches if necessary process until smooth. Return to a pot, and reheat briefly over medium heat before serving.


6 slices bacon, chopped
1 large onion, finely diced
2 teaspoons crushed garlic
1 1/2 pound pumpkin, peeled and chopped
2 large potatoes, peeled and chopped
3 cups chicken stock
1/2 cup finely chopped fresh herbs such as oregano or rosemary
1/2 cup heavy cream
salt and pepper, to taste
sour cream to serve, optional

Cook the bacon in a large saucepan over medium heat. When browned, remove the bacon with a slotted spoon and let drain on paper toweling.

Add the onion and garlic to the pan. Cook, stirring frequently, for 3 minutes or until the onion is soft.

Add the pumpkin and potatoes to the pan. Cook, stirring occasionally, for 5 minutes.

Add the stock and bring the soup to a boil. Reduce the heat to a simmer, cover the pan, and cook for 20 minutes or until the vegetables are tender.

Use a hand blender or transfer the soup to a standard blender (let it cool slightly first) and puree until smooth.

Add the bacon, fresh herbs, and cream to the soup. Heat through but do not let the soup boil. Adjust the seasoning as needed with salt and pepper.

Divide the soup between individual serving bowls. Garnish each serving with sour cream.


What you&rsquoll need for the vegan Pumpkin Soup recipe

Pumpkin (Japanese pumpkin has been used here, but any pumpkin is good enough)

onions, garlic, carrot, yellow bell pepper&ndash add flavor, nutrition and body to the soup. (healthy alternatives to cream or flour). You won&rsquot really require stock or broth for this recipe, since it already has enough flavors to make you drooling for more!

ground cumin&ndash the spice in this soup that makes all the difference.

some toasted pumpkin seeds for garnishing.


Fun things to try in your pumpkin soup

There are endless recipes that call for a twist on an old favourite out there, and pumpkin soup is sso vrersatile and tasty that you can do just about anything to it and be impressed with the results. Here are just a few of the tried and tested suggestions for what to add the next time your making it for dinner.

Curry Powder

Adding a bit of yellow curry powder to your pumpkin soup can give it a great flavor kick. Curry actually marries extremely well with the flavour of the pumpkin and can give your soup a bit of spice without being overwhelming.

Coconut cream

Substitute your milk or cooking cream with coconut cream, the mild flavour can really make your dish sing and will make it so fragrant, thick and creamy. This is also a great dairy free alternative for those who can’t have dairy products or are lactose intolerant.

Pumpkin Puree

If you’re especially short on time then 2 cans of pumpkin puree is a great way to take a short cut and drastically cut down on cooking time.

Paprika

A favourite spice addition to pumpkin soup is often paprika, it doesn’t make the soup spicy but instead enhances the flavour with a beautiful smokiness.

Cinnamon

If you like a bit of sweet with your savoury, or want to try out a sweeter kind of pumpkin then we typically have in Australia, then cinnamon should be your spice of choice. Your dish will be like a delicious bowl of the pumpkin spiced lattes we hear so much about from our friends in the United States.


Creamy Curry Pumpkin Soup

In honor of fall (my favorite season) and Halloween, I had hoped to post a couple of pumpkin recipes this week.

What would a site named The Scrumptious Pumpkin be without a healthy dose of pumpkin dishes?

So today I&rsquom posting the most velvety rich pumpkin soup.

If you&rsquove never tried a pumpkin soup, I very highly recommend it and here&rsquos how I would sell it to you. This soup is:

  • creamy, filling, and decadent
  • full of fall flavors
  • lightly sweet with a bit of spice from curry powder (and the slightest hints of cinnamon, ginger, and creamy coconut)

Bonus: this soup happens to be vegan, it packs in a lot of healthy nutrients, and it&rsquos ready in about 30 minutes.

This filling pumpkin soup is the perfect comfort food remedy on a dark, chilly evening after a long day.

The richness from the coconut milk and the slight hint of heat from the curry powder will warm you through and through.


Watch the video: Creamy Curried Pumpkin Soup perfect raw vegan winter recipe