At my house, we love these in the summer. Along with onions, salt, pepper, and vinegar, fresh cucumbers are cut.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup butter
- 1 large onion, finely chopped
- 1 leek, white portion only, chopped
- 4 cups chicken broth
- 1 (29 ounce) can pumpkin puree
- 1 teaspoon curry powder
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground ginger
- 1 teaspoon bay leaf
- 1 cup half-and-half
Instructions
- Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
- Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 1564 mg |
| Sugars | 7 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
My first time making pumpkin soup and I started with a real pumpkin. It was good, we sprinkled green onion and fresh chopped rosemary.
I made this quite a few times according to the original recipe and agree to some of the reviews that it tasted a bit bland. I eliminated the broth, added more almond milk (or coconut milk/cream), 2 tsp cumin and 1tsp cloves and topped it with pumpkin seeds. WHAT a difference!! Other times, I added cauliflower just to get more veggies in. Either way, this tweaked version tasted better IMHO..
Was very good. Pretty much made as recipe suggested, but had my own pumpkin from frozen I roasted and some leftover cooked yellow peas which was good for more protein.
This has to be one of the best soups I’ve ever tasted. Excellent! We have a Vitamix so we pureed the soup in that. We used 3 bay leaves and they got pureed, too. Otherwise, pretty much stayed with recipe. Must try!
Delish!! Can I freeze it after I make it?
Easy as pie and just the right level of savory
We really enjoyed this soup. As there are only two of us, I made a half recipe with the 15 oz. can of pumpkin we had on hand. Also I didn’t bother with the puree process, as we don’t care if it’s not smooth as silk. We just eat it! Was fine! Will definitely make again….. Like to buy canned pumpkin when it’s on sale in the fall. This is a great alternate use for it.
Decreased the curry to 1/2 tsp, added 1/2 tsp all spice. Husband and adult son loved it. Used fresh roasted pumpkin blended with little water rather than canned.
I don’t know why mine didn’t turn out wonderful like so many. I followed it exactly and there is literally no pumpkin flavor. I taste the onions and spices but that’s it. I won’t make it again.
Delicious
Amazing flavor! I followed the ingredients exactly, but like other reviewers I used an immersion blender in the pot for a one-pot dish and easy cleanup. This is a keeper… thank you!
Amazing, best soup I have had in a long time. I did do half, half and half and half coconut milk, instead of all half and half. I added a cinnamon stick and some chipotle chili pepper. I found it easier to use an emersion blender so that way I can keep it on the stove. Amazing delicious recipe will definitely make again.
I have made this recipe dozens of times. It is outstanding. I don’t puree the soup because we like it with the texture. I have not used the leaks. I use about 1/2 of an onion chopped. Sautee in about 1 tablespoon of olive oil. I use no margarine or butter. I have used my own pumpkin Mash made from jack-o’-lanterns. And also canned pumpkin. Both taste great. Everyone who has tried this soup has loved it. I highly recommend it.
This soup is a snap to make and so worth it! I wanted to use up some canned pumpkin so tried this soup…so yummy and flavorful and easy.
Loved this soup! I love curry, so I doubled the amount and a little extra ginger. I also put in a little extra butter and pulsed the onion and leek (and garlic) before I sweated them in the butter. That made it a whole lot easier. I also like thick soup so I only put in 2 14 1/2 oz. cans of broth.
Loved this soup! I love curry, so I doubled the amount and a little extra ginger. I also put in a little extra butter and pulsed the onion and leek (and garlic) before I sweated them in the butter. That made it a whole lot easier. I also like thick soup so I only put in 2 14 1/2 oz. cans of broth.
Did anyone make this as the recipe stated? How can you review a recipe if you don’t follow it? Just asked. Don’t hate. I made this a stated and it was good. Will make again…. then I may tweak…. thanks
Was easy,. Used a little less broth. Also used vegetable broth. Recomend eating with garlic crouton or crispy garlic bread.
I will definitely make this again, but with less salt.
This soup was delicious! This was my first time to try pumpkin soup and glad I found this recipe. Delicious
First time I have ever tried pumpkin soup, and it tastes pretty good, if I do say so myself.