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Curried Pumpkin Soup with Chives

Rated as 4.31 out of 5 Stars

"This is a light and savory appetizer-size soup with subtle curry flavor, so thick and robust that it tastes like you made it from scratch. It's almost no work and is a perfect choice for a holiday meal."
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Ingredients

15 m servings 81 cals
Original recipe yields 4 servings

Directions

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  • Prep

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  1. Whisk pumpkin puree and Swanson(R) Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
  2. Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
  3. Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

Footnotes

  • Cook's Note:
  • Be sure to use pure pumpkin, not pumpkin pie filling
  • Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

Nutrition Facts


Per Serving: 81 calories; 2.9 g fat; 12.7 g carbohydrates; 3 g protein; 10 mg cholesterol; 1368 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Lunch on the table in 10 mins! This soup comes together so quickly and you can customize the spices to your personal preference. I added a bit of cinnamon. I also used heavy cream instead of h...

Most helpful critical review

It was okay. Very bland as is, I added quite a bit more of the spices to make it edible. Also, it has to simmer much longer than 10 mins. At 10 mins it tasted like raw pumpkin. I'd also suggest ...

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Lunch on the table in 10 mins! This soup comes together so quickly and you can customize the spices to your personal preference. I added a bit of cinnamon. I also used heavy cream instead of h...

It was okay. Very bland as is, I added quite a bit more of the spices to make it edible. Also, it has to simmer much longer than 10 mins. At 10 mins it tasted like raw pumpkin. I'd also suggest ...

This was very easy to make, however I cooked it for way longer than 10 minutes. Didn't have any nutmeg so I used all spice instead. Also, used my own soup broth. We thought it was very nice.

This is definitely an easy, savory soup. I used my bone broth I had made and frozen, so finding the right amount of salt took several taste tests. I'm not that fond of nutmeg, but again tasted i...

Great! I did double the recipe. I also added turmeric as well as a tiny dash of cinnamon.

So yummy! I added a lot more of the seasoning than what was suggested cause it tasted so good. Will definitely be doing this recepie again!

It needed WAY more than 10 minutes to cook. After the suggested time it tasted like raw pumpkin. I won't be adding to my favs.

Great soup. I added 1/8 tsp. Of ginger and cayenne pepper as well. Sprinkled some sea salt on top. Tasty.

Excellent recipe, wonderful flavor. As a vegetarian, I used vegetable broth instead of chicken broth. Also I used fat free milk instead of the half and half and it was still a big hit. I've m...