Curried Pumpkin Soup

Curried Pumpkin Soup

For a more elegant touch, top this hearty soup with cooked shrimp or crabmeat.

Southern Living NOVEMBER 2006

  • Yield: Makes about 11 1/2 cups
  • Cook time: 40 Minutes
  • Prep time: 25 Minutes


  • 1 large sweet onion
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon curry powder
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground cumin
  • 2 (15-oz.) cans unsweetened pumpkin
  • 1 cup water
  • 1 (32-oz.) container low-sodium fat-free chicken broth
  • 1 (13.5-oz.) can lite coconut milk
  • 2 tablespoons fresh lime juice
  • 2 1/2 teaspoons salt
  • Garnishes: sour cream, chopped fresh chives


1. Sauté onion in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Add garlic and next 4 ingredients; sauté 1 minute. Add pumpkin, 1 cup water, and broth; bring to a boil. Reduce heat to medium; add coconut milk, lime juice, and salt, and simmer, stirring often, 25 minutes. Remove from heat; cool.

2. Process pumpkin mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return pumpkin mixture to Dutch oven, and cook over medium heat until thoroughly heated. Garnish, if desired.


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Curried Pumpkin Soup Recipe