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Pumpkin Curry Soup Recipe

Staff Writer
Pumpkin Curry Soup Recipe

The onion and curry in this recipe really pop and the thickness of the soup makes it feel like a heavy cream-based luxury — without actually being cream based.

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Deliver Ingredients


  • 2 tablespoons butter
  • 1 ½ yellow onions
  • 3 cloves garlic
  • 2 cups chicken broth
  • 6 cups cubed pumpkin meat, steamed and skin removed* 
  • 1 tablespoon curry powder, plus more as needed
  • ½ tablespoon cayenne, plus more for garnish (optional)
  • ½ tablespoon cumin
  • 2 cups skim milk
  • Sour cream, for garnish (optional)
  • Basil leaves, for garnish (optional)


In a large pot, add butter, onions, and garlic and stir for 5 minutes. Add chicken broth, pumpkin, curry, cayenne, and cumin and cook for 15 minutes.

In batches, transfer the soup to a blender and combine, then transfer to a new pot of similar size. Add the milk to the pot and additional curry to taste.

Serve. If desired, garnish with sour cream, cayenne, and/or basil leaves.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.