Depending on what’s available, I use mostaccioli or penne. This can be served hot or cold.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons pumpkin seeds (Optional)
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 4 cups vegetable broth
- 1 (29 ounce) can pumpkin
- 1 ½ cups half-and-half cream
- 2 tablespoons soy sauce
- 1 tablespoon white sugar
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
- Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
- Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 760 mg |
| Sugars | 7 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for my family using chicken stock, sautéed onion & Japanese curry. Left out the sugar. We enjoyed it very much. Delicious and satisfying for a cold January day in the northeast!
Super easy to make. I am not a curry lover and substituted the curry for Emeril’s Essence. It came out fabulous!!!
it was good.
THIS Is a good recipe base. I added fresh ginger and garlic to the onions. I USED coconut milk instead of cream and served over rice with mild sausage on the side. Next time I Make this I will add sausage to the soup for more texture. ALSO I added a few dashes of hot sauce. VERY GOOD and thanks for the Halloween appropriate recipe!
This soup is wonderful. I made it as is, and recommend as is. Next time will try with some of the recommendations from the other many chefs! Thanks for a great recipe.
Excellent, different curries have different heat levels. I love picante but 1 tablespoon of the Indian curry I used was way too spicy. I added 1 cup of water to bring down the heat level. I added chopped onions and corn and used fat free milk with a tablespoon of coconut flakes. I have made this many times. Thanks for the recipe.
I made it exactly by the recipe and was disappointed that — while it has a good flavor overall — it tasted a bit bland. I plan to make it again, but take the advice of some of the other reviewers and saute onion and garlic, as well as add some other spices.
We enjoyed this lovely smooth and comforting soup, however I probably shouldn’t review it as I also changed it by using coconut milk and fish sauce (no cream or soya sauce). Wasn’t going to add the sugar as I thought it was sweet enough, but I would recommend it, as it brought out the spice flavours nicely.
I made this as described in the recipe and my family liked it a lot. I LOOOOVED IT!!! It’s delicious and creamy as is, but would also make a great base for a chunkier soup. A great way to use up extra cans of pumpkin. Definitely making this again, probably doubling it! My curry powder of choice is S&B Oriental Curry Powder, because it reminds e of Japanese curry rice that I love so much.:)
I’ve made this recipe several times, and the only time it turned out poorly was when I used mediocre/bad curry. This time I subbed the butter for coconut oil, the half-and-half for coconut cream, and the curry powder for Thai curry paste…and dude, EVERYONE loved it. Admittedly even I was impressed with myself, haha!
This has now become our Thanksgiving tradition. Everyone loves this soup.
Very easy. Made w frozen baked pumpkin.
I put in too much curry powder.
I did not make any changes to the recipe.. did not like it at all! It had no pumpkin flavour, just tasted like curry watery mush and didn’t eat it!
Very creamy and taste
A delicious soup and pretty easy to make. One of our favorites. I made it for Thanksgiving once and it was a big hit.
The soup was okay. It did not have to bold flavors to it that I like in a pumpkin soup. I might try it again it has potential I feel. It is easy to make.
I made this starting with a Halloween pumpkin that never got carved (oops!) that I cooked in my pressure cooker in late December. I’ve always liked pumpkin pie, but never really thought about starting from a fresh pumpkin, or making other foods. I’ll never look at pumpkins the same way again! I made this soup with the following modifications: I doubled the flour/butter, for a thicker broth. I added in 2 big bouillon cubes. I left out the sugar. I used a block of cream cheese instead of the half and half. All 3 of my kids raved about it, and can’t wait for next Halloween, so I can make it from scratch again. 🙂
Loved this! Mine was SPICY. I think it was the kind of curry I used. But next time I might try to tone back the curry. I used chicken stock like several other reviewers recommended. And I served it in a bread bowl. It makes a good amount. Four people can easily eat from this and have multiple servings. With a bread bowl, maybe even six.
Really enjoyed this soup, and the prep is so easy! I might cut down on the curry a little as it was a bit to spicy for my partner. It’s also really easy to convert to vegan, which I did today for my clients at work.
I decided to use this recipe for some yummy pumpkin soup and I used the Halloween Jack-O-Lantern for the pumpkin, just for fun. I just cut the funny faced pumpkin in half, and put those halves face down on cookie sheets and let them cook for about an hour. I put the pumpkin in the blender to puree it, and then followed the recipe from there. It turned out great and we ate every savory bite.