Best Curried Pumpkin Soup
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas
Ingredients
- 1/2 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 to 1 teaspoon curry powder
- 3 cups vegetable broth
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) evaporated milk
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- Minced chives
Reviews
Delicious! I replaced evaporated milk with coconut milk and it turned out amazing.
By far one of the best soups we’ve had!!
Tasted great and was wry simple to make. I left out honey I don't like sweet soup tasted even better the next day
this is my new favorite soup.... it is SO tasty and different to your usual pumpkin soup. I used mashed butternut squash instead of canned pumpkin and pureed it with my hand blender to make it smooth, wow it's so delicious and satisfying!
i have been making this every Christmas since I saw the recipe in an old Taste of Home magazine. It has become our most traditional Christmas dish. No matter what I make as a main dish, this soup makes an appearance. From Prime Rib, Crown Roast of pork to Cornish Game Hens (this year's entree), this soup is a winner.
It would be rated 5 stars, but i doubled the honey, doubled the salt, AND added sugar... with these modifications, this soup could be served at Olive Garden. Delicious! Thanks TOH!
I made a double and added chunks of ham!
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I did a mash-up of this recipe and a Weight Watchers recipe. I omitted the mushrooms (not a fan) and the evaporated milk, instead opting for using one 15oz can of drained and rinsed Navy Beans, and swapped the veggie broth with chicken broth (as I had no veggie broth on hand). When the soup was cooked, we pureed the soup in small batches to give it a "creamy" consistency closer to what it would have had with the milk. Loved the flavor profile - perfect blend of savory and sweet with just enough spicy kick...will definitely be sure to try the soup with the evaporated milk at least one time to compare!
Had this for a light dinner tonight. It is easy to make, and is a nice fall soup.