Pumpkin Curry Soup

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Pumpkin Curry Soup is creamy, rich, and packed with bold yellow curry flavor. It’s super easy to whip up with just a few ingredients and minimal effort!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Side Dish, Soup, Vegetarian

Cuisine: American, Healthy

Keyword: Pumpkin Curry Soup

Servings: servings

Author: Chelsea Lords

Cost: $6.78

Equipment

Pot
Whisk

Ingredients

4 tablespoons unsalted butter
1/4 cup flour
2 tablespoons yellow curry powder
1 (32-ounce) carton chicken stock or chicken broth, 4 cups
15 ounces pumpkin see note 1
1-1/2 cups half-and-half see note 2
1 tablespoon light brown sugar or granulated sugar, optional
2 tablespoons soy sauce see note 3
Salt and pepper
Serving suggestions see note 4

US - Metric

Instructions

Melt butter in a large pot over medium-high heat. Whisk in flour and curry powder until smooth, then cook for 1 minute.
Gradually whisk in 1 cup chicken stock, maintaining a smooth consistency. Slowly add the remaining stock while whisking. Bring to a boil, then lower heat to simmer.
Stir in pumpkin, half-and-half, and sugar (if using). Simmer until warmed through and slightly thickened. Stir in soy sauce and season with salt and pepper.
Ladle soup into bowls. For added presentation, see note 5. Optionally, sprinkle roasted pepitas on top for crunch. Serve with hearty buttered bread if desired.

Notes

Note 1: Ensure you use pure canned pumpkin, not the pumpkin pie filling.

Note 2: Half-and-half, an equal mix of whole milk and heavy cream, is located near milk and cream in stores. If unavailable, combine 3/4 cup of each as a substitute.

Note 3: Adding soy sauce doesn't create an odd taste; it just enhances the soup's flavors. Use regular soy sauce instead of lite or low-sodium versions.

Note 4: For serving, try salt and pepper, roasted and salted pepitas, and/or warm, hearty buttered bread!

Note 5: Drizzle a little half-and-half over each serving. To do this, hold a spoon just above the soup and slowly pour the half-and-half over it, allowing it to disperse gently.

Storage: Cool Pumpkin Curry Soup, then store it in an airtight container in the fridge for up to five days. For longer storage, freeze the soup in a freezer-safe container for up to three months. When ready to enjoy, thaw if frozen, and reheat gently on the stove or in the microwave.

Nutrition