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A warm bowl of this creamy pumpkin curry soup is the perfect start to any fall meal. Buttery sautéed mushrooms and onions create a delicious savory balance to the toasty curry powder and sweet pumpkin. In addition to the pumpkin puree, basic all-purpose flour and evaporated milk lend rich body to this aromatic curry-kissed soup without adding a ton of extra fat. While it certainly makes a great opening course, you could also ladle out dishes of our pumpkin curry soup alongside a tossed salad and crusty baguette for a light autumn lunch. 

Recipe by Southern Living October 1996


Credit: Tina Evans; Styling: Leslie Byars Simpson

Recipe Summary

6 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large saucepan; add mushrooms and onion, and saute until tender. Stir in flour and curry powder; gradually add chicken broth, and cook over medium heat, stirring constantly, until mixture is thickened.

  • Stir in pumpkin and next 4 ingredients; reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired.