Curry Pumpkin Soup



 Fall is upon us….well, here in Texas you could argue that Summer refuses to leave, but this week we are expecting a change in the weather, so it’s time for soup! (Next week, it could be back up in the 80’s!!)

Anyway, there are pumpkins all over the place, so I thought what better way to prepare for Halloween and “Fall” than with a yummy pumpkin soup!  This one adds a little punch by adding the smokey taste of curry to the mix! It’s not overwhelming, but does add a little something special!

I topped mine with an orange-cranberry topping, which also pairs well with the curry, but seasoned croutons or even a nice blackened shrimp would be great!! Make sure to have a good slice of bread on hand because you will be wanting to get every last drop and the bread is more “table friendly” than licking the bowl!!


Orange-cranberry topping ingredients:

  • ¼ cup dried cranberries
  • ½ Tbs. orange zest
  • 1 Tbs. fresh Italian parsley, rough chopped


Combine ingredients in a small bowl and set aside until ready to use.


Soup ingredients:

  • 2 Tbs. butter
  • 1 cup onions, chopped
  • ½ cup carrots, chopped
  • ½ cup celery, chopped
  • 1 tsp. curry powder
  • 1 tsp. pumpkin pie spice
  • 1-15 oz. can pumpkin puree
  • 2-14 oz. cans reduced sodium chicken broth
  • 2/3 cup water
  • ½ cup half-&-half or light cream
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Small loaf of favorite bread



In a Dutch Oven (a.k.a. a big pot!!), melt butter over medium heat. Add onions, carrot, and celery and cook 10 minutes, stirring occasionally until softened.  You want these to be about the same size, but we are going to blend them later, so don’t stress too much over it.

Add curry powder and pumpkin pie spice.  (if you don’t have pumpkin spice on hand, you can make your own…4 tsp. ground cinnamon, 2 tsp. ground ginger, 1 tsp. allspice and 1 tsp. nutmeg…..mix together and there you have it!)

Cook and stir 1 minute.  Add pumpkin, broth and water. Increase heat to medium-high; bring to boiling.  Reduce heat to medium-low, cover and simmer for 15 minutes.  Remove from heat, cool slightly.

Heat oven to 375. Heat bread for 10 minutes.

In a blender, add pumpkin mixture ; cover and blend until smooth.  Return all of pureed pumpkin mixture to pot.


(At this point, you could put mixture into a freezer bag and refrigerate or freeze for later use…3-5 days in refrigerator up to 6 months

 in the freezer. If you save and use later…reheat and then move on to next step below.)

Stir in half & half, salt and pepper.  Spoon into bowls and top with orange-cranberry topping.  Serve with bread.

If you have some bread laying around, like a French loaf, and want to make your own croutons, cut into small cubes, sprinkle with olive oil, rosemary and garlic salt and bake in a 375* oven for 15 minutes or until crunchy.

Serves 4

Per serving nutritional info: calories 145; fat 7g; cholesterol 19mg; sodium 433 mg; carbohydrates 25g; protein 4g, vitamin A 363%

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