Pumpkin pie. Pumpkin mousse. Pumpkin cookies. Pumpkin chili. Pumpkin pasta. If you’re like me, you probably tend to buy too many cans of pumpkin when the season changes. So many uses for pumpkin, and so little time. But once you’ve exhausted the list of usual suspects for using up those extra cans, what else does a girl do with the last of the stuff? Make soup, of course!
Now before you poo-poo this one because it has curry (I’ve heard so many–including my husband–proclaim that they “hate” curry), give this a try. The curry is not overpowering, and really just lends a warm, earthy flavor to the soup. And warm is exactly what we all need during the cold, winter months, right?
I have to tell you, my husband claims to hate all things with curry. Well, he ate this. And he has continued to eat it whenever I’ve made it. That means that curry ain’t as bad as some people think! Like any ingredient, if you use too much it overpowers everything else. I promise that this recipe has just the right amount to give some warmth to the pumpkin without making it taste like bad take-out soup.
I say it’s a new year, and time to try some new things. Give curry a chance, people. But if you absolutely, positively, totally HAVE to omit the curry, I’d like to suggest my other favorite warming ingredient for soup–white pepper. It can give this soup that same warmth without the flavor of curry.
Ha! Take that, extra cans of pumpkin! Give this a shot, and see how much of that pumpkin you can use with this delicious Pumpkin Curry Soup!
| Servings | Prep Time |
| 8 people | 20 minutes |
| Cook Time |
| 20 minutes |
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I got this recipe from some old friends who served it to us at a dinner party many years ago. I, like other people, was hesitant about the curry as if overdone, can be very overpowering. This had the perfect amount of, well, everything, and made a believer out of us. I made sure to have the recipe in hand when we walked out the door! And years later, it's still one of my favorites.
I love the unexpected, subtle flavor of the curry in this recipe. Even my husband, who is not a fan of curry in most things, likes this soup. It will keep you toasty warm from the inside out.
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- 2 tbsp. butter (salted)
- 1/2 cup onion chopped
- 1/2 lb. baby portabella mushrooms sliced
- 1 tsp. curry powder
- 1 tbsp. flour
- 1 qt. chicken stock low-sodium
- 1 can pumpkin
- 1 tsp. brown sugar
- 1/8 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 cup half & half
- In a large soup pot, heat the butter just until melted.
- Add chopped onions, and saute until softened, about 5 minutes.
- Add mushrooms, and saute until browned, about 7 minutes.
- Stir in flour and curry powder; heat until bubbly.
- Remove pan from heat and gradually stir in the chicken broth. Add the remaining ingredients except the half & half. Bring to a simmer over low heat.
- Just prior to serving, add the half & half and reheat until hot. Do not allow soup to boil.
- Serve topped with extra mushrooms for garnish. Enjoy!!
As mentioned above, if you absolutely can't do the curry, try using white pepper instead.
My husband loves curry flavor! I really want to make this for him! Thanks for sharing!
Curry is my favorite Indian food. The idea of putting pumpkin and mushrooms in it really excites me. I have to try your recipe.
This soup sounds delicious – I just pumpkin soup and I can’t wait to try this curry version.
I love that there is still something “chunky” in this as opposed to a puréed cream soup. I love that you will enjoy the mushrooms and vegetables together – i always find it makes a soup hearty!