Pumpkin Curry Soup Recipe

Name: Pumpkin Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 3 tablespoons flour; 2 tablespoons curry powder (I used one of curry powder and one of red thai curry paste); 1 small/medium onion, chopped very finely or pureed in a food processor; 4 cups vegetable broth (I used chicken broth); 1 (29 ounce) can of pumpkin; 1 1/2 cups half-and-half; 2 tablespoons soy sauce (I just used salt since I had no soy sauce); 1 tablespoon white sugar; salt and pepper to taste

Servings: persons

2 tablespoons butter
3 tablespoons flour
2 tablespoons curry powder (I used one of curry powder and one of red thai curry paste)
1 small/medium onion, chopped very finely or pureed in a food processor
4 cups vegetable broth (I used chicken broth)
1 (29 ounce) can of pumpkin
1 1/2 cups half-and-half
2 tablespoons soy sauce (I just used salt since I had no soy sauce)
1 tablespoon white sugar
salt and pepper to taste

1
Melt the butter in a large pot over medium heat. Stir in the flour and curry powder until it's smooth. Stir in the chopped/pureed onion and
2
cook for a few minutes (just until it's cooked - so a few more minutes if it's chopped than if it's pureed. Also I usually find I need more
3
butter at this point to make it work and not get too goopy and impossible to cook.) Cook, stirring, until mixture begins to bubble.
4
Gradually whisk in the broth, and cook until thickened. Stir in the pumpkin and then the half-and-half. Season with soy sauce, sugar, salt,
5
and pepper. Bring just to a boil, then remove from heat.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 3 tablespoons flour, 2 tablespoons curry powder (I used one of curry powder and one of red thai curry paste), 1 small/medium onion, chopped very finely or pureed in a food processor, and more.

Yes, Pumpkin Curry 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.

Pumpkin Curry Soup

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