Curried Pumpkin Soup

Try this spicy recipe for a scrumptious fall meal.

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Afestive bowl of pumpkin soup garnished with pumpkin seeds on top.

I whipped up this satisfying soup last Thanksgiving for my family, and everyone was crazy about it! Even my brother, one of the pickiest eaters I know, passed his bowl for seconds. Try it any time this fall!


½ lb. fresh mushrooms, sliced 1 can (12 oz.) evaporated milk
½ c. chopped onion 2 Tbsp. honey
2 Tbsp. butter or margarine ½ tsp. salt
2 Tbsp. all-purpose flour ¼ tsp. pepper
½-1 tsp. curry powder ¼ ground nutmeg
3 c. vegetable broth Sour cream and chives, optional
1 can (15 oz.) solid-pack pumpkin  


1. In a large saucepan, sauté the mushrooms and onion in butter until tender.

2. Stir in the flour and the curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.

4. Garnish individual servings with sour cream and chives if desired.

Serves 7

Courtesy Reiman Publications and Taste of Home magazine (

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