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Pumpkin Soup


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  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon curry powder
  • 2 cups chicken broth
  • 2 cups vegetable broth
  • 1 cup half-and-half
  • 3 cups pumpkin purée
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 tablespoon soy sauce
  • 1/3 cup finely-chopped toasted pepitas for garnish


Servings 1


Step 1

Melt butter over medium heat in 5-quart saucepan. Whisk flour and curry powder into melted butter, stirring constantly 1 minute. Add chicken broth, vegetable broth and half-and-half and continue to whisk. Scrape bottom of pan with rubber spatula so nothing sticks.

Add pumpkin, salt, sugar and soy sauce. Mix well and bring to a simmer, simmering 1 minute until surface of soup is bubbling slightly.

Serve immediately, garnishing each bowl with a sprinkling of pepitas.

This recipe yields 8 (1-cup) servings.

Each serving: 179 calories; 702 mg sodium; 19 mg cholesterol; 11 grams fat; 16 grams carbohydrates; 7 grams protein; 1.66 grams fiber.

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