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Curried Pumpkin Soup

by Toni Herrbach

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Curried Pumpkin Soup at The Happy Housewife

I was experimenting with cooking a whole pumpkin in the crock pot the other day and forgot about my experiment. Seven hours later I had a big pumpkin mess on my hands! The pumpkin was definitely “well-done” and I wasn’t sure how the roasted taste would work in our pumpkin Blizzards. I decided to try to make a pumpkin soup.

It was delicious! I should have doubled the recipe because it was gone almost before I took the picture!

I made this pumpkin soup in my Vita-Mix, but you can use any blender or food processor to puree’ the soup. Remember homemade pumpkin tastes better than pumpkin from a can. Find out how to cook a pumpkin here.

Print Recipe

Curried Pumpkin Soup

Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 6 servings
Author: Toni Anderson

Ingredients

  • 1 1/2 cups puree'd pumpkin
  • 1 small onion diced
  • 3 Tablespoons butter
  • 1 Tablespoon curry powder
  • 1 Tablespoon minced garlic
  • 1 Celery Stalk chopped
  • 2 Carrots chopped
  • 1 1/2 cup chicken broth
  • 3/4 cup heavy cream

Instructions

  • In a pot melt butter over medium heat.
  • Sautee' diced onions in the melter butter.
  • Add minced garlic.
  • While onions are cooking steam the carrots and celery.
  • Once the carrots and celery are soft add them to the onions and cook for 2 minutes.
  • Mix in pumpkin puree'.
  • Take the entire mixture and but it in the blender (or food processor) with 3/4 cup of chicken broth.
  • Blend until smooth.
  • Pour the blended mixture back into the pan.
  • Add the rest of the chicken broth, heavy cream, and curry powder.
  • Cook until heated through.
  • Adjust the curry powder and garlic to your liking.

Other pumpkin recipes you might like…

  • Roasted Almonds with Pumpkin Pie Spice & Honey
  • Chocolate Chip Honey Pumpkin Muffins
  • Pumpkin Dinner Rolls
  • Pumpkin Muffins
  • Pumpkin Donuts

Comments | 4 comments

« Pumpkin Donuts
Pumpkin Muffins »

Comments

  1. Tonya says

    at

    I was just at the grocery store getting some pumpkin and trying to think of a good recipe other than pie (about 1000 calories a slice) to make. I’ll try this one. Thanks!

    Reply
  2. Tasha says

    at

    Which pumpkin to use for the soup??? I’ve seen the huge ones and then the smaller ones that most use for pumpkin pie.

    Reply
    • TheHappyHousewife says

      at

      Pie pumpkins. The large pumpkins are not made for cooking. (Well you can cook them but they don’t taste as good.)

      Reply
  3. Mandy Cat says

    at

    Brilliant idea. I had a small custard pumpkin sitting on the kitchen counter while I pondered what to do with it. It’s in the slow cooker right this very minute.

    Reply

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