Pumpkin Curry Soup

Curry and white pepper add zest and flavor to this creamy pumpkin soup that is sure to be a fall favorite at your table!

Pumpkin Curry Soup
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    servings (1 cup each)



MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Nutritional Information

% Daily Value *

  • Total Fat 9g 13%
  • Saturated Fat 6g 28%
  • Cholesterol 15mg 5%
  • Sodium 630mg 26%
  • Carbohydrates 11g 4%
  • Dietary Fiber 3g 11%
  • Vitamin A 220%
  • Vitamin C 8%
  • Calcium 20%
  • Iron 8%
  • Sugars 5g
  • Protein 5g

* Percentage Daily Values are based on a 2000 calorie diet.

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