Name: Pumpkin Curry Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 Tablespoons butter; 1 cup chopped onion; 3 teaspoons minced garlic; 1 1/2 teaspoons curry; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 (32 ounce) container chicken stock (can substitute vegetable); 1 (15 ounce) can pumpkin; 1 (12 ounce) can evaporated milk

Jump to Recipe

Simply made, creamy pumpkin soup with curry. Done and ready for eating in less than 30 minutes.

Tis the season for pumpkin!! I will be honest, I have many pumpkin recipes on my blog — none of them, however, are savory. It was about time, right?

We are having our very last themed reveal in The Secret Recipe Club. The club is coming to a close next month, and November will be our last post. This month, in addition to our normal reveal, we are having this themed collection of recipes just for Fall.

I was assigned Our Eating Habits, a delightful blog run by Jamie. Jamie and her family are a close knit bunch. They love all things Christmas and Disney, and are happily home schooled. Jamie shares her love of cooking and family meals on her blog.

I can always use an excuse to make something new out of pumpkin. There were so man great recipes containing pumpkin on Jamie’s blog, the biggest decision was which recipe to make. A couple of the others I considered were Pumpkin Pasta Bake, Pumpkin Shortbread Bars or these Pumpkin Spice Steel Cut Oats. Ultimately, though, The Pumpkin Curry Soup won out. I love curry — don’t you?? Only thing better than the way it tastes, is the way it smells…

Yield: 8

Pumpkin Curry Soup

Simply made, creamy pumpkin soup with curry. Done and ready for eating in less than 30 minutes.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

2 Tablespoons butter
1 cup chopped onion
3 teaspoons minced garlic
1 1/2 teaspoons curry
1/2 teaspoon salt
1/4 teaspoon pepper
1 (32 ounce) container chicken stock (can substitute vegetable)
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk

Instructions

Melt butter in a large soup pan. Add onion and garlic, cook until onion is translucent.

Stir in spices and cook for one minute. Add chicken stock and pumpkin, bring to a boil. Simmer on low for 15 minutes. Stir in evaporated milk.

Blend with a stick blender until smooth.

Serve hot!

Notes

Recipe from Our Eating Habits

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 248mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 5g

Nutrition isn't always accurate.

Hungry for more pumpkin recipes?? Here are a couple of my favorites!

Cinderella Cake {Pumpkin Bundt Cake with Cream Cheese Frosting}

An InLinkz Link-up

19 Comments

This creamy soup sounds amazing.

Michaela Kenkel says:

October 31, 2016 at 10:55 am

Thanks, Wendy!!

Pumpkin Curry Soup, hmmm. This has to go on my list of recipes to try. I love a good curry.

Michaela Kenkel says:

October 31, 2016 at 10:55 am

Enjoy!

Perfect fall choice! Healthful and warm on this candy-overload day!

pumpkin soup was my first foray into savory pumpkin cooking…i love this twist with curry!

Michaela Kenkel says:

October 31, 2016 at 10:54 am

Thanks, Sarah!

This soup looks so warming and delicious for a fall evening. Great choice for SRC!

Michaela Kenkel says:

October 31, 2016 at 10:54 am

Thanks, Amy!

I’m just coming around to the flavors of curry. I think I’d love it with pumpkin!

Michaela Kenkel says:

October 31, 2016 at 10:54 am

It’s a great combination!

I laughed at the first part of your blog post. I don’t think I have a single savory pumpkin post either. This soups sounds amazing though. It might be my first too.

The perfect soup for fall. Maybe I can give curry a try again in this recipe.

This sounds so delicious!

Pumpkin and curry together sounds awesome. It looks so creamy and delicious.

Pumpkin Curry Soup