Pumpkin Curry Soup

Sunday, October 30, 2011

It was a cold day on my side of town today. Blustery, and dare I say, snowy! Before Halloween has even passed, my baby looked like this.

A little purple eskimo. She just had to go outside and play in the snow and eat it. Yes, eat it. She's been waiting quite impatiently for this first snow fall, just to eat it.  While I'm despising every white flake that falls, the excitement in her face is priceless.

So in honor of the cold and icy day we had today. I am posting my Pumpkin Curry Soup recipe. It was recently featured over at With a Shot of Brandy, but in case anyone missed it, here it is again. Anyone who shared in the cold (blizzard in some parts) snowy day, this yummy soup with warm your tummies and warm your hearts!
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About a year and a half ago, I used to work at a hospital and while we all know how not great hospital cafeteria food is, word around town...well, um, the hospital, that is... was that the Pumpkin Soup was the best.  People waited all year for the soup to be made again. SO!  I had to give this soup a try ...and I tell you what, it did not disappoint!! It was so creamy and delicious and I could taste a slight background of curry in the creamy, savory goodness.

I have not had this soup since I left the job a year and a half ago but with the arrival of fall, I was seriously craving the yumminess.  So I started searching for a recipe and the result of that search is the following (with some little alterations)...

Pumpkin Curry Soup
adapted from Mary Ingram

Cast of Characters:

3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
2 (15oz) cans pumpkin
1 1/2 cups cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt, pepper, and nutmeg to taste

Start out by making a roux. Melt the butter in the pan and add the flour and curry powder. Mix with a wooden spoon until combined and cook until bubbling to get rid of the flour taste.  Once done, whisk in the vegetable broth and bring to a boil to thicken slightly.  Then add in the pumpkin and the heavy cream. You can substitute the heavy cream for half and half if you like but I prefer a thicker, richer soup. Whisk to combine and then add soy sauce (believe me, it's good), white sugar, salt, pepper, and nutmeg to taste.  I like to add nutmeg to a lot of my cream based dishes. Just gives an extra something ...especially paired with the pumpkin.  Simmer to let the flavors combine and ....tada!!!

Delicious warm and creamy Pumpkin Curry Soup!! This is perfect to fill your belly and get you toasty after a crisp fall day.  Add a dollop of creme fraiche or sour cream for a tasty addition!

Dig in and enjoy!!

I hope you all enjoyed this super simple and delicious Fall recipe!!


  1. Awww...Your baby looks adorable and her excitement is so sweet.

    I can taste that soup now, looks yummy. Too bad I hate cooking.

  2. this is all i want to eat this time of year-anything pumpkin or butternut squash related. this looks delicious, and the perfect addition to this snow (snow!) we had in philly.

  3. pumpkin & curry! never thought of that! so totally going on my "to-cook" list!

    ~Michelle @ The G-Free Wifey

  4. It's too bad about the snow. My granddaughters had to trick-or-treat in the snow. your recipe sounds amazing. I will have to try it soon. Stopping by from Get Your Craft on Tuesday. I hope you stop by for a visit.

  5. We're heading into summer here, but your curried soup looks absolutely delicious nonetheless! I adore all things pumpkin no matter the time of year :)

  6. this looks like pure yumminess!!! thanks for linking up to my tip-toe thru tuesday party last week! this will be one of my features tomorrow! stop by and grab a featured button if you'd like!