Creamy Pumpkin Curry Soup

In Creamy Pumpkin Curry Soup, pumpkin and chicken broth are beautifully blended with sautéed garlic and onions to form the base of this fabulous soup. Curry, coriander and crushed red pepper add zest, flavor and liveliness to this creamy combination. You can have this ready in less than 1 hour.

Cream of Pumpkin Curry Soup

Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.


  • 3 tablespoons butter
  • 1 cup finely chopped onion (1 small)
  • 1 clove garlic, finely chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground coriander*
  • 1/8 teaspoon crushed red pepper
  • 3 cups water
  • 3 teaspoons chicken base or 3 bouillon cubes
  • 1 (15 ounce) can LIBBY'S 100% Pure Pumpkin (1 3/4 cups)
  • 1 cup half-and-half

* Add another 1/8 teaspoon coriander (if desired) to taste.


  1. Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender.
  2. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute.
  3. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
  4. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
  5. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy.
  6. Serve warm or reheat to desired temperature.
  7. Garnish with dollop of sour cream and chives.

Yield: 4 servings

Recipe and photo used with permission from: Libby's and