Oregon State University OREGON STATE UNIVERSITY

Curried Pumpkin Soup

Photo of Curried Pumpkin Soup
Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 6 cups
Nutrition Facts: View Label(s)

Recipe Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Try substituting cooked winter squash or cooked pumpkin for canned pumpkin. Mash and measure out 2 cups for soup.
  • Honey is not recommended for children under 1 year old.

Ingredients

1⁄2 pound
fresh mushrooms, sliced
1⁄2 cup
chopped onion
2 Tablespoons
margarine
2 Tablespoons
all-purpose flour
1 teaspoon
curry powder
3 cups
vegetable broth (see notes)
1 can
(15 ounces) solid-pack pumpkin
1 can
(12 ounces) evaporated milk
1 Tablespoon
honey
1⁄2 teaspoon
salt
1⁄4 teaspoon
pepper
1⁄4 teaspoon
ground nutmeg
fresh or frozen chives (optional)

Directions

  1. In 4 quart (or larger) saucepan, sauté the mushrooms and onion in margarine until tender. Stir in the flour and curry powder until blended. Gradually add the broth.
  2. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; heat through.
  4. Garnish with chives if desired.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Try substituting cooked winter squash or cooked pumpkin for canned pumpkin. Mash and measure out 2 cups for soup.
  • Honey is not recommended for children under 1 year old.
Last updated: 08/28/17

2 Comments for "Curried Pumpkin Soup"

I made this soup for an event at a school, and it was a hit, even with the younger kids.  I used an immersable blender to chop up the veggies (for no reason other than that I wanted a "smoother" soup),  None of the kids believed me that it was made with pumpkin though!

Great dinner!! And will make a great lunch tomorrow. Substituted 3 garlic cloves + a shallot for the onions. And my can of evap milk was bad so I substituted 8oz milk + 1t sugar and 1.5t cornstarch. Next time I make it, and I will, I will add either fish or canned white beans. And some kale towards the end with hot peppers. Also this would taste excellent over rice. The whole family loved it, it took no time to cook, and everyone went for seconds....

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account