Melinda's Pumpkin Curry Soup

Yield: 1 serving
Community Recipe from


  • Soup


  1. Serves 8 (5 large)
  2. 2 tablespoons pumpkin seeds (optional)
  3. ¾ cup minced yellow onion
  4. 2 tablespoons butter
  5. 3 tablespoons all-purpose flour
  6. 2 tablespoons curry powder
  7. 32 oz cans chicken broth
  8. 1 - 29 oz can pumpkin
  9. 1 1/2 cups half-and-half cream
  10. 2 tablespoons soy sauce
  11. 1 tablespoon white sugar
  12. Salt and pepper to taste
  13. Optional: Preheat oven to 375 degrees. 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.
  14. Melt butter in a large pot over medium heat, sauté onions. Stir in flour and curry powder. Cook, stirring, until mixed. Gradually whisk in broth. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, and then remove from heat. Optional: Garnish with roasted pumpkin seeds.
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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