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Curried Pumpkin Soup
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Curried Pumpkin Soup
Makes: 6 cups
Prep time: 10 minutes
Cooking time: 30 minutes
Curried Pumpkin Soup
Prep time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes


1⁄2 pound
fresh mushrooms, sliced
1⁄2 cup
chopped onion
2 Tablespoons
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
1⁄2 teaspoon
1⁄4 teaspoon
1⁄4 teaspoon
ground nutmeg
fresh or frozen chives (optional)


  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.


  • 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.
Serving Size: 
3/4 cup
Preparation time: 
10 minutes
Cooking time: 
30 minutes

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