Curried Pumpkin Soup

Curried Pumpkin Soup

Curried Pumpkin Soup

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soups, Stews & Chilis
Cuisine American
Diet Vegetarian
Servings 4
Calories 208 kcal


  • 3 tablespoons butter
  • ½ cup onions chopped
  • Kosher salt to taste
  • Pepper to taste
  • 2 tablespoons curry Powder
  • 4 cups chicken broth
  • 1 (15oz) can pumpkin puree
  • ¼ teaspoon red pepper flakes optional
  • ½ cup heavy whipping cream
  • Pumpkin seeds optional


  • Melt the butter in a large stockpot or dutch oven over medium heat. Add the onions, salt, and pepper. Sauté the onions until they become translucent.
  • Add the curry powder and cook for another minute. Add the broth, pumpkin puree, and red pepper flakes if using them. Bring to a simmer and cook for 5 minutes.
  • Transfer the soup to a blender and puree until smooth, or use an immersion blender to puree the soup in the pot if you prefer.
  • Return the soup to the pot and add the heavy whipping cream. Stir until well combined.
  • Serve in bowls, garnish with pumpkin seeds if desired.


Calories: 208kcalCarbohydrates: 6gProtein: 2gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 951mgPotassium: 291mgFiber: 1gSugar: 1gVitamin A: 810IUVitamin C: 18mgCalcium: 55mgIron: 1mg
Food Group Vegetables
Keyword Affordable, Easy, Fall, Healthy
Cooking Method Simmering
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