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; 1-1/2 cup Diced Carrots; 1-1/2 cup Diced Celery; 1 cup Diced Onions; 1 teaspoon Curry Powder; 1 teaspoon Pumpkin Pie Spice; 2/3 cups Water; 2 cans (14 Oz. Size) Chicken Broth; 2 cans (15 Oz. Size) Canned Pumpkin; 1 cup Half-and-half; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 3 slices Fried Bacon (optional)

Servings: persons

2 Tablespoons Butter
1-1/2 cup Diced Carrots
1-1/2 cup Diced Celery
1 cup Diced Onions
1 teaspoon Curry Powder
1 teaspoon Pumpkin Pie Spice
2/3 cups Water
2 cans (14 Oz. Size) Chicken Broth
2 cans (15 Oz. Size) Canned Pumpkin
1 cup Half-and-half
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
3 slices Fried Bacon (optional)

1
1. Melt butter over medium heat, adding the celery, carrots, and onion. Cook for ten minutes and stir occasionally until tender. Add curry power and pumpkin pie spice. Cook and stir 1 minute.
2
2. Add water, broth, and pumpkin. Increase heat to medium-high; bring to a boil.
3
3. Reduce heat to medium-low and simmer, covered, for 15 minutes. Remove from heat to cool slightly (this is important or you will get burned in this next step). Just a forewarning from someone who knows.
4
4. In a food processor or blender, add one-third of the pumpkin mixture at a time and blend until smooth. Return all pumpkin mixture to pot.
5
5. Stir in half-and-half, salt, and pepper; heat thoroughly.
6
I added some smokey meaty goodness and fried a few pieces of bacon to crumble on top. Of course you could top it with Gouda crumbles or croutons or something equally delicious and unhealthy.

540

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 13 ingredients. The key ingredients include: 2 Tablespoons Butter, 1-1/2 cup Diced Carrots, 1-1/2 cup Diced Celery, 1 cup Diced Onions, 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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