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Curry Pumpkin Soup

Posted on Oct 11, 2016 by in Soup | 0 comments

Curry Pumpkin Soup


2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

2 tablespoons pumpkin seeds (optional)


– If using pumpkin seeds, toast them in the oven at 375 degrees until they begin to brown (about 8 minutes).
– In a large pot over medium heat, melt the butter.
– Add the flour and curry powder and stir to remove all lumps. Continue to cook until it almost reaches a boil.
– Add the broth slowly while using a whisk to stir. Cook until thickened.
– Next, stir in the half-and-half, pumpkin, soy sauce and sugar. Salt, and pepper to taste.
– Bring soup to a boil, then remove from heat.
– Garnish with roasted pumpkin seeds.

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