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Easy Gourmet Pumpkin Soup

lintlin

"Use the bright orange hubbard pumpkins (Red Kuri, Baby Red Hubbard, or Orange Hokkaido) or small, fresh butternuts for a great taste! The butternuts are great because you don't have to peel them!"
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Ingredients

45 m servings 174 cals
Original recipe yields 6 servings

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Directions

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  1. Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
  3. Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

Nutrition Facts


Per Serving: 174 calories; 11.1 g fat; 17.8 g carbohydrates; 3.6 g protein; 12 mg cholesterol; 483 mg sodium. Full nutrition

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Reviews

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There is (was?) a wonderful Vegetarian Restaurant in Los Angeles called "Inn of the 7th Ray". DH took me there when we were dating & hated the meal. I loved it. This soup tastes like something w...

I amped up everything here: more butter, more brown sugar and curry, plus some cinnamon and nutmeg. I made it with vegetable broth and got a very tasty, spicy and warming soup.

I used Cinderella (Fairy Tale) pumpkin I had already pureed and agree that it was at first a bit bland. I also found the seed garnish unnecessary. I added 1 tsp. of Kosher salt, 1/4 tsp. of whit...

Made this according to the recipe, I only added 2 potatoes for creaminess. Super easy and tasty recipe.

I added 1/2 cup half & half cream at the end and heated it, do not boil. Delicious.

I read the reviews and decided to skip the garnish but stick with the recipe. PERFECT. No bland at all and so delicious. I agree with one of the ratings that the hardest part is cutting up the r...

Great soup! It didn't even need the garnish. I used a red hubbard squash and the hardest part was getting cutting up the very dense flesh. Otherwise, a straightforward, easy-to-make recipe.

Yummy way to use homemade pumpkin puree already on hand. I made a big batch and froze some for later. It was very good and I will be making again.