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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.

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  • 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.

  • Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

Cook's Note:

Be sure to use pure pumpkin, not pumpkin pie filling

Tips

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Nutrition Facts

81.2 calories; 3 g protein; 12.7 g carbohydrates; 9.9 mg cholesterol; 1368.5 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/01/2019
Good stuff. Up the curry to your taste. Read More

Most helpful critical review

Rating: 3 stars
01/04/2017
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 using less stock/broth...it became very thin! Read More
(1)
17 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/04/2017
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 using less stock/broth...it became very thin! Read More
(1)
Rating: 5 stars
09/18/2016
Great soup. I added 1/8 tsp. Of ginger and cayenne pepper as well. Sprinkled some sea salt on top. Tasty. Read More
Rating: 3 stars
10/08/2016
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. Read More
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Rating: 4 stars
01/03/2017
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. Read More
Rating: 4 stars
01/30/2019
I made this soup again two years later and even though I liked it the first time I decided to play with it and add cinnamon and sweetener as another reviewer did. It was good this time too! I like playing with the flavors. 12-16-2016 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 it before adding any after adding only half the recommended amount and finally after adding it all in. I liked it better with the nutmeg. I enjoyed eating something different for a change. Read More
Rating: 5 stars
08/12/2019
super easy and yummy! I added a ton more curry and seasonings also threw in some cinnamon and leftover carrots for color. :) Read More
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Rating: 5 stars
01/16/2019
Love it!! Read More
Rating: 4 stars
12/12/2017
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 half and half to better suit my keto diet. To add a touch of sweetness I used about a tablespoon of Lankanto golden monk fruit (sugar-free brown sugar substitute). I didn't have chives. Delicious as written though! I'll be making this one again! Read More
Rating: 5 stars
06/28/2016
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 made this three times now and Read More