Rating: 4.5 stars
432 Ratings
  • 5 star values: 247
  • 4 star values: 107
  • 3 star values: 51
  • 2 star values: 18
  • 1 star values: 9

This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version).

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.

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  • Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.

  • Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

Nutrition Facts

162 calories; protein 3.9g; carbohydrates 18.2g; fat 9.1g; cholesterol 24.4mg; sodium 759.6mg. Full Nutrition
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