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Curried Pumpkin Soup

"This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup."
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Ingredients

1 h 10 m servings 131 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
  2. Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
  3. Puree soup in a food processor or a blender.
  4. Return soup to saucepan; reheat, covered, over low heat.

Nutrition Facts


Per Serving: 131 calories; 3.4 g fat; 22.6 g carbohydrates; 4.7 g protein; 5 mg cholesterol; 696 mg sodium. Full nutrition

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Reviews

Read all reviews 82
  1. 96 Ratings

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Most helpful positive review

A truly delicious soup! I omitted the sugar from this recipe and still found it nicely sweet (thanks to the apples). Since you can always add sugar, but can't subtract it, I'd recommend not ad...

Most helpful critical review

I followed one of the reviewers suggestions and intended serving this soup as a first course for Thanksgiving dinner. I spent money and time making this recipe but found it inedible - very serio...

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A truly delicious soup! I omitted the sugar from this recipe and still found it nicely sweet (thanks to the apples). Since you can always add sugar, but can't subtract it, I'd recommend not ad...

Very nice soup! I didn't want to make it too sweet, so I omitted the sugar, added only three apples, as well as three large carrots. The carrots really complimented the taste! I also let the sou...

I followed one of the reviewers suggestions and intended serving this soup as a first course for Thanksgiving dinner. I spent money and time making this recipe but found it inedible - very serio...

I served this at a bunko meeting. Either you like it or you don't! I followed the recipe as written. I would have added more sugar and less curry.

I really enjoyed this soup. I did add about 1/8 cup of brown sugar and omitted the white sugar and water. I like my pumpkin soups sweet and thick. I also added a shake of crushed red pepper f...

This soup is fantastic! But watch out - it definitely has a kick to it! The combination of cumin and curry along with pumpkin is absolutely divine. Definitely a good fall soup. I thought the app...

It's awfully sweet--I ended up cutting out the sugar and reducing the number of apples to get something that suited my taste... A good hearty soup, with a touch of the exotic.

Delicious!! I added extra curry, and topped with sour cream and cilantro....This soup rawks harder than Molly Hatchet!

There was something missing from the soup, I just could put my finger on it. You really could not taste the pumpkin and there was way to much currie in it.