Pumpkin Curry Soup

Ready for Halloween?

This hearty soup, served with a salad and some crusty bread, will prepare trick-or-treaters for their annual fright-night activities. Easy to make, it’s sure to be the hit of any home or office Halloween party. All of the ingredients are available at your local natural and organic food store.

Pumpkin Curry Soup

Makes 6 servings

2 tablespoons butter or margarine
1 cup (1 small) chopped onion
2 large cloves garlic, finely chopped
1½ teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 can (15 ounces) pumpkin puree
1 can (12 fluid ounces) evaporated milk

  1. Melt butter in large saucepan over medium-high heat. Add onion and garlic. Cook, stirring frequently, 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.
  2. Add broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15 to 20 minutes.
  3. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Recipe and photo courtesy of Libby’s 100% Pure Pumpkin

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  • Christine  December 30, 2006 at 5:27 pm

    This is an amazing soup! If you return it to the pan and leave it sit for awhile over low flame to keep warm, the curry intensifies a bit and blends better. My family raves about it!

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