Curried pumpkin soup

This very mild curried soup is an easy and quick option for a family meal.


  T butter
3 T flour (all purpose flour)
1 T spice mix (curry powder)
4 c broth (vegetable broth)
4 c pumpkin (cooked or canned pumkin)
1 1⁄2 c milk (half and half)
1 T sugar
2 T pumpkin seed (optional, hulled)
  seasoning (salt and ground pepper to taste)


If using pumpkin seeds, toast them in the oven at 375° F until they begin to brown, about 8 minutes.

In a large pot over medium heat, melt the butter.

Add the flour and curry powder and stir to remove all lumps. Continue to cook until it almost reaches a boil.

Add the broth slowly while using a whisk to stir. Cook until thickened.

Next, stir in the half-and-half, pumpkin, soy sauce and sugar. Salt, and pepper to taste.

Bring soup to a boil, then remove from heat.

Garnish and serve warm.

Total time
30 minutes
Cooking time
Preparation time
6 servings


Use leftover roasted pumpkin, pumkin puree, or canned pumpkin.

Garnish the soup with toasted pumpkin seeds and natural yogurt.