Pumpkin Curry Soup

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

Pumpkin Curry Soup

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?

Pumpkin Curry Soup - An Affair from the Heart

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.

Pumpkin Curry Soup

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…

Pumpkin Curry Soup

Close up of soup in a white bowl with text "Pumpkin Curry Soup"
5 from 2 votes
Print Recipe

Pumpkin Curry Soup

Simply made, creamy pumpkin soup with curry. Done and ready for eating in less than 30 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Cuisine: American
Keyword: Pumpkin Curry Soup
Servings: 8
Calories: 119kcal
Author: Michaela Kenkel


  • 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


  • 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!


Recipe from Our Eating Habits


Serving: 1g | Calories: 119kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 248mg | Fiber: 1g | Sugar: 7g

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

Pumpkin Pie Martini
Pumpkin Pie Martini


Pumpkin Spice Bars
Pumpkin Spice Bars
Cinderella Cake {Pumpkin Bundt Cake with Cream Cheese Frosting}
Cinderella Cake {Pumpkin Bundt Cake with Cream Cheese Frosting}


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