Curried Pumpkin Soup

Pumpkin is the quintessential October food. I don’t think there’s any way to get around October without bumping into this winter squash: Halloween decorations, pumpkin pie, jack-o’-lanterns, hay rides … These babies are everywhere.

They’re also delicious. And for more than just pies.

Granted, I’ve had pumpkin muffins before (look for them relatively soon on this blog!). And I’ve at least heard of other dishes. But while I’ve had other winter squash or potato soups and bisques, I’d never tried a pumpkin soup until now.

And this curried pumpkin soup is perfect for autumn. Or winter. Or any time.

Ingredients (4-6 servings)

1 small onion, chopped

1 teaspoon oil

2 cups chicken or vegetable broth

1  15-oz. can pumpkin (or 2 cups fresh pumpkin puree)

1 tablespoon lemon juice

1 tablespoon curry powder

  • Or, if you don’t have curry powder, (which I ended up doing): add ginger, cloves, cinnamon, tumeric, cumin, coriander and chili powder, to taste

1 tablespoon sugar, to taste

Salt and pepper, to taste

1/2 cup rice milk or dairy-free unflavored coffee creamer powder

Chopped fresh parsley or dried parsley, optional


1. In a saucepan over medium heat, saute onion in oil until tender.

2. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt and pepper. Bring to a boil.

3. Reduce heat; cover and simmer for 15 minutes. Stir in rice milk and heat through. Garnish with parsley if desired.


Tags: , , ,

Categories: Appetizer, Main dish, Season: Fall, Side dish, Soup


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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