My Curried Pumpkin Soup Recipe

Name: My Curried Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 1 yellow sweet onion, chopped fine; 2 celery ribs, chopped fine; 1 cup grated raw carrot; 2 minced garlic cloves; 1 (30 ounce) can pumpkin puree; 2 quarts chicken stock (I usually mix) or 2 quarts beef stock (I usually mix) or 2 quarts vegetable stock (I usually mix); 2 teaspoons curry powder; 1 teaspoon cinnamon; salt and pepper; sour cream (to garnish) or salted cashew pieces (to garnish)

Servings: persons

2 tablespoons butter or 2 tablespoons margarine
1 yellow sweet onion, chopped fine
2 celery ribs, chopped fine
1 cup grated raw carrot
2 minced garlic cloves
1 (30 ounce) can pumpkin puree
2 quarts chicken stock (I usually mix) or 2 quarts beef stock (I usually mix) or 2 quarts vegetable stock (I usually mix)
2 teaspoons curry powder
1 teaspoon cinnamon
salt and pepper
sour cream (to garnish) or salted cashew pieces (to garnish)

1
Saute onions, celery and carrot in a pan with butter or margarine on low heat until very tender and slightly caramelized.
2
Remove from heat and add minced garlic and spices (cinnamon and curry).
3
Add vegetable and spice mixture to food processor and puree until same consistency as pumpkin, you may want to add some of the pumpkin to help with the blending process.
4
Combine pumpkin and vegetable puree in a large stock or soup pot, add the chicken stock, stir with wire whisk to combine and heat on low to medium heat until bubbling.
5
(10-20 minutes).
6
Salt and Pepper to taste, garnish with sour cream and/or cashews.
7
(Hint, for smooth, velvety texture you can strain through a sieve before serving).
8
Use vegetable stock and margarine to keep vegetarian.

253

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, 1 yellow sweet onion, chopped fine, 2 celery ribs, chopped fine, 1 cup grated raw carrot, and more.

Yes, My 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!

My Curried Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions