This creamy pumpkin soup became a family favorite on a trip to Jamaica. It took a while to find the right recipe to recreate that great eating experience, but here it is. Easy to make and healthy. Serve hot soup with a dollop of sour cream or yogurt in the center.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.

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  • Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.

Nutrition Facts

161 calories; protein 7.2g 14% DV; carbohydrates 15.7g 5% DV; fat 8.4g 13% DV; cholesterol 23.9mg 8% DV; sodium 434.3mg 17% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2013
This was wonderful! Didn't see the yogurt on the list of ingredients so left it out but tasted so good & creamy! (Also used 2 percent canned milk...out of fresh so used a little extra.) My new favorite soup quick too! Love that no flour or other thickener needs to be used to get this fabulous consistency. Read More
(4)

Most helpful critical review

Rating: 1 stars
09/01/2014
To sour will try heavy cream instead of yogurt Read More
(1)
13 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/03/2013
This was wonderful! Didn't see the yogurt on the list of ingredients so left it out but tasted so good & creamy! (Also used 2 percent canned milk...out of fresh so used a little extra.) My new favorite soup quick too! Love that no flour or other thickener needs to be used to get this fabulous consistency. Read More
(4)
Rating: 1 stars
08/31/2014
To sour will try heavy cream instead of yogurt Read More
(1)
Rating: 5 stars
10/10/2016
I don't do cilantro so made it without. Still delicious and enjoyed by all. Read More
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Rating: 5 stars
11/18/2015
Didn't have yogurt so I used 1cup of sour cream and 1cup cottage cheese and it came out smooth and delicious!! Read More
Rating: 5 stars
03/01/2018
Awesome soup! I didn't add milk cream or broth. Reduced the amount of yogurt - just added 4 tbsp as the one I had on hand was sour. It tasted yummy in spite of the omissions! Read More
Rating: 5 stars
10/21/2013
With 38 sugar pumpkins donated to the classroom I was looking for a good easy pumpkin soup recipe and some of my students found this one. We used up fresh roasted pumpkin puree. It was great as we didn't have yougurt we subsituted sour cream and the flavor was amazing. Thank you. Read More
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Rating: 3 stars
12/24/2017
was expecting a bit more with this but all in all it was just o.k. certainly creamy and smooth but I thought it needed something...not quite sure what though Read More
Rating: 4 stars
02/10/2017
This is a great base for a pumpkin soup that you can easily adjust to please your palate. We prefer a bit more oomph so doubled the curry and added a pinch of ginger. Also used heavy cream instead of the milk. Delicious! Read More
Rating: 5 stars
11/13/2016
I will make this again Was sooo good Read More