6 ratings

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.

Click here to see The 12 Days of Pumpkin story plus more recipes.  


  • 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.