Curried Pumpkin Soup Recipe

Name: Curried Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned pumpkin puree; 1 tablespoon extra-virgin olive oil; 2 tablespoons unsalted butter; 1 yellow onion, diced; 2 small pears, peeled, cored and cut into 1-inch chunks; 3 garlic cloves, minced; 1 tablespoon curry powder; 1/2 cup dry white wine or apple juice; 6 cups chicken broth; 1/3 cup heavy whipping cream; Salt and freshly ground pepper; Garnish:; Toasted pumpkin seeds; Creme fraiche or sour cream

Servings: persons

2 cups canned pumpkin puree
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 yellow onion, diced
2 small pears, peeled, cored and cut into 1-inch chunks
3 garlic cloves, minced
1 tablespoon curry powder
1/2 cup dry white wine or apple juice
6 cups chicken broth
1/3 cup heavy whipping cream
Salt and freshly ground pepper
Garnish:
Toasted pumpkin seeds
Creme fraiche or sour cream

1
1. Heat the oil and butter in a large stockpot. Add the onion and saute over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot. Add the pumpkin and the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes.
2
2. Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot. Return the pureed soup to the pot and heat thoroughly. Stir in the cream and adjust the seasoning. Do not boil.
3
3. Serve the soup in warm bowls garnished with a dollop of creme fraiche or sour cream and a few pumpkin seeds.
4
LYNNE'S TIPS
5
Use a combination of olive oil and butter when sauteing. You get the higher smoke point of the oil and the flavor of the butter.
6
If good fresh pears aren't available you could substitute apples.
7
Fresh curry powder is essential.
8
Make you own curry powder by grinding together in a coffee grinder equal parts of cumin seed, coriander seed, brown mustard seed, black pepper, cinnamon, cardamom seed, and a half part of turmeric powder. Store this away from heat and light and it will keep three months.

883

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups canned pumpkin puree, 1 tablespoon extra-virgin olive oil, 2 tablespoons unsalted butter, 1 yellow onion, diced, and more.

Yes, Curried Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions