Curried Pumpkin Soup

Curried Pumpkin Soup

Two staples of Indian cuisine - pumpkin and curry - come together in Curried Pumpkin Soup. This pumpkin soup recipe is fragrant, fast, and unique.


Curried Pumpkin Soup tastes even better after having been chilled overnight.

See this recipe and more in 55 Awesome Pumpkin Recipes.


  • 1 tablespoon soft margarine
  • 1/2 cup onion, finely chopped
  • 1 clove garlic, minced well
  • 1/2 pound fresh mushrooms; sliced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 2 cups chicken stock
  • 1 can (14 oz) pumpkin or 2 cups cooked fresh pumpkin
  • 1 tablespoon liquid honey
  • freshly grated nutmeg, to taste
  • 2 cups milk


1. In large saucepan, melt margarine over medium heat; cook onion, garlic and mushrooms for 8 to 10 minutes or until softened. Stir in flour and curry powder; cook for 1 minute over low heat, stirring, until well blended.

2. Gradually add stock, whisking until smooth. Stir in pumpkin and honey; season with nutmeg to taste. Cook over low heat for 15 minutes, stirring occasionally. Add milk and heat until hot.

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Making for dinner to night

Not exactly what I am looking for. Are there any recipes with coconut milk and curry?


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