Curried Pumpkin Soup

  • Active Time 10m
  • Total Time 30m
  • Rating ****

Serves 6

This vibrantly colored, full-flavored soup will satisfy hungry goblins for Halloween and other guests throughout the autumn (it makes a great addition to Thanksgiving dinner, too). Depending upon their ages and tastes, you might want to leave out the curry and Tabasco if you're serving the soup to children. But even without the spicy accents, this soup is a winner -- and it's quick to make, too. Be sure you use a good eating pumpkin such as Jack Be Little, Munchkin, or Spookie rather than the roadside pumpkin-patch variety. Both are edible, but the former, available at most supermarkets, has better texture and taste. Butternut squash is an able pinch hitter.


  • 1 pumpkin, 4 to 5 pounds
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, finely chopped
  • 5 cups chicken broth
  • 1 baking potato, peeled and chopped
  • 2 teaspoons grated orange zest
  • 1 1/2 teaspoons curry powder
  • 1/2 cup heavy cream (optional)
  • dash of Tabasco sauce (optional)
  • salt and ground pepper to taste
  • 2 tablespoons roasted pumpkin seeds


Cut the pumpkin in half through the center and scoop out the seeds and strings. Cut away the hard peel and chop the flesh. You should have about 6 cups.

In a large saucepan over medium-low heat, warm the olive oil with the butter. When the butter melts, add the onion and sauté, stirring occasionally, until translucent, 2 to 3 minutes. Add the broth, pumpkin, and potato, raise the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.

Working in batches, transfer the vegetables with some of the liquid to a food processor or blender and puree until smooth. Return the puree to the saucepan and stir in the orange zest and curry powder. Place over low heat and stir in the cream and the Tabasco, if using. Season with salt and pepper. Heat to serving temperature.

Ladle the soup into warmed bowls or mugs and sprinkle with the pumpkin seeds. Serve at once.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 1587

nutrition information per serving

200 calories; 7g total fat; 5mg cholesterol; 147mg sodium; 28g carbohydrates; 3g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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