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Pumpkin Curry Soup

Creamy pumpkin soup with an undertone of curry and turmeric giving lovely warmth and depth of flavor. Made so easy with canned pumpkin!

Prep Time
5 mins
Cook Time
5 mins
Servings: 6 people
Calories: 160 kcal
Course: Side Dish , Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2-3 garlic cloves, finely chopped
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chicken broth
  • 1 can pumpkin puree (450g or 15 oz)
  • 1 small can evaporated milk 170 g (6 oz)

Instructions

    Cup of Yum
  1. In a saucepan over medium high heat, add the olive oil and butter. Once butter is melted, add the onion and garlic, stirring frequently until onion has softened, 4-5 minutes.
  2. Stir in curry powder, turmeric, salt and pepper. Let spices cook for 1 minute or until fragrant.
  3. Add broth and pumpkin puree. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes.
  4. Add the evaporated milk, stir to combine. Using an immersion blender or normal blender, blend soup briefly until smooth. Enjoy warm!

Notes

  • Recipe adapted from Nestle

Nutrition Information

Calories 160kcal (8%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 160

% Daily Value*

Calories 160kcal 8%

* Percent Daily Values are based on a 2,000 calorie diet.