Pumpkin Soup

Pumpkin Soup

This soup just screams Fall to me. I love pumpkin pretty much everything, and this soup is no exception. If you are not a fan of curry, not to fear – the curry flavor is mellow and is definitely a background note to make the soup more complex. I usually get my curry powder at the Indian store, I use Bolts brand (mild). I like to garnish with fresh cilantro, but feel free to leave it out. When I’m feeling decadent, I use all heavy cream – tastes amazing, but is a heart attack in a bowl! I think substituting vegan butter and coconut milk would be divine and make this healthy and dairy free. This comes together relatively quickly, so this works great on a busy weeknight. Enjoy!


13⁄4 cup chopped onions
6 Tablespoons unsalted butter
11⁄2 teaspoons curry powder
3 cups vegetable broth
2 15oz cans pure pumpkin
3 cups heavy cream or half and half (2 cups heavy cream and 1 cup half and half works well)
3 teaspoons Himalayan Pink salt (or salt to taste)
Handful of cilantro finely choped (optional)


  1. Place vegetable broth, pumpkin, cream, and salt in a large pot over medium-low heat, stir to combine and then stir occasionally.
  2. In a large skillet heat butter over medium-high heat.
  3. Add onions.
  4. Saute onions in butter until golden brown.
  5. Add curry powder and cook for 2 minutes, stirring constantly so the curry won’t burn.
  6. Add onion-curry mixture to pumpkin mixture.
  7. Using an immersion blender blend soup until smooth and ingredients are well combined.
  8. Garnish with chopped cilantro.
  9. Serve and enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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