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Pumpkin Curry Soup

Oct 28, 2019 · 10 Comments

Jump to Recipe
Bowl of pumpkin curry soup with a spoon in it on a kitchen towel

Creamy and beautifully spiced pumpkin curry soup made so easy by using canned pumpkin. This is warming, hearty, and full of flavor. I make this all the time in autumn and winter and we never get bored!

What goes into the soup?

Olive Oil and Butter to sauté the onion and garlic. I’ve found using both gives great flavor

Spices: Lots of curry. This isn’t overpowering because pumpkin is so mild, but gives a great kick. I also like adding turmeric, and salt and pepper to taste.

Chicken broth: When I have homemade I use that. When I don’t, I dissolve maggi bouillon cubes into hot water and use that mixture instead. Feel free to use vegetable broth to make this soup into a vegetarian one!

Canned pumpkin puree: This is what makes this recipe so easy! No roasting fresh pumpkin, but you’d never know it based on how good this tastes. A whole 15oz (400g) can is used, so that means no annoying leftover puree to deal with.

Evaporated milk: I halved the amount of evaporated milk called for in the original recipe. I’ve made it with more as well and it’s also good, but I found that even with less, this soup is plenty creamy and rich.

How to make pumpkin curry soup:

I came across this recipe several years ago and haven’t looked back since. It’s so easy! Onion and garlic cloves are sautéed in a mix of olive oil and butter until soft, then the spices are fried until fragrant. In goes chicken broth and an entire can of pumpkin puree and the mixture simmers for 30 minutes or so. At the very end, we add a little evaporated milk for creaminess, and then blend the mixture with an immersion blender to smooth it out.

What to serve pumpkin soup with:

This makes a great stand alone light lunch or dinner, but it would be delicious with some homemade bread on the side:

Fluffy Homemade Dinner Rolls

or for a little twist, how about some super easy naan bread:

Easy Homemade Naan Bread

How to store leftovers:

The soup will keep tightly covered in the fridge for 3 days, or can be frozen for up to 3 months.

Two bowls of curry pumpkin soup with spoons
Bowl of pumpkin curry soup with a spoon in it on a kitchen towel

Pumpkin Curry Soup

Creamy pumpkin soup with an undertone of curry and turmeric giving lovely warmth and depth of flavor. Made so easy with canned pumpkin!
5 from 5 votes
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Course: Side Dish, Soup
Cuisine: American
Keyword: pumpkin, soup, curry
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6 people
Calories: 160kcal
Author: Farah Abumaizar

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, chopped
  • 2-3 garlic cloves, finely chopped
  • 1 1/2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 cups chicken broth
  • 1 can pumpkin puree (450g or 15 oz)
  • 1 small can evaporated milk 170 g (6 oz)

Instructions

  • In a saucepan over medium high heat, add the olive oil and butter. Once butter is melted, add the onion and garlic, stirring frequently until onion has softened, 4-5 minutes.
  • Stir in curry powder, turmeric, salt and pepper. Let spices cook for 1 minute or until fragrant.
  • Add broth and pumpkin puree. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes.
  • Add the evaporated milk, stir to combine. Using an immersion blender or normal blender, blend soup briefly until smooth. Enjoy warm!

Notes

Recipe adapted from Nestle
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 160kcal

For some more pumpkin recipes:

Healthy Pumpkin Bars

Pumpkin Sweet Potato Curry

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Main Meals, Recipes, Soup soup

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Reader Interactions

Comments

  1. Natalie says

    October 28, 2019 at 9:10 am

    5 stars
    I love pumpkin soup! Looks so comforting and delicious!

    Reply
    • Farah Abumaizar says

      October 29, 2019 at 8:30 pm

      Thanks Natalie! Perfect for the season 🙂

      Reply
  2. Brian says

    October 28, 2019 at 11:04 am

    5 stars
    What a fab recipe, I’d never of considered adding evaporated milk to a soup before but it works wonderfully!

    Reply
    • Farah Abumaizar says

      October 29, 2019 at 8:29 pm

      It’s creamy with much less fat than heavy cream! Great hack!

      Reply
  3. Danielle says

    October 28, 2019 at 1:42 pm

    5 stars
    I love putting curry in my pumpkin soup! This sounds delicious and your photos are beautiful!

    Reply
    • Farah Abumaizar says

      October 29, 2019 at 8:29 pm

      Thanks so much Danielle!

      Reply
  4. dannii says

    October 28, 2019 at 1:50 pm

    5 stars
    We love pumpkin soup and the spicier the better for us.

    Reply
    • Farah Abumaizar says

      October 29, 2019 at 8:29 pm

      Totally agree!

      Reply
  5. kim says

    October 28, 2019 at 3:48 pm

    5 stars
    I love this recipe! It was so easy and had so much flavor. I’ll be making again and again!

    Reply
    • Farah Abumaizar says

      October 29, 2019 at 8:29 pm

      So glad to hear that thanks Kim!

      Reply

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everylittlecrumb

Farah Abu Maizar | Food Lover
This, to me, is the sambosa that best embodies Bah This, to me, is the sambosa that best embodies Bahrain- the first- actually the only-place I have these cheesy corn sambosa ❤️. No fancy cheese goes in this, it’s literally the stuff out of a can and take SO melty and cheesy and good. I mix in a little mashed potatoes and it just makes these 💯 times better, creamy and delicious. Posting the full steps on IGTV, it’s so easy you prob won’t need them! Recipe below and tell me- what’s your go to sambosa cheese?

Ingredients
2 small potatoes, peeled and cut into cubes 8 oz total, 235 g
1/2 cup corn kernels, from a can, drained
12 oz American cheese, like Velveeta or Kraft, grated 340 g (2 170g cans of Kraft processed cheese)
pinch salt
pinch black pepper
1/2 pack samosa wrappers each pack is 500 g

Instructions:
-Cover potato cubes with water, and bring to a boil. Reduce heat and simmer until potatoes are completely cooked through. Drain, and mash.

-Let potatoes cool slightly then combine mashed potatoes with the grated cheese, drained corn, salt and pepper. Mix well until the mixture is evenly combined. Taste for and adjust seasoning.

-Fill each samosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the samosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the samosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm.

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#harira #soup #ramadanrecipes #ramadan2021 #ramadan #ramadankareem #vegetablesoup #soupseason #soupsofinstagram #delishkitchen #friedfood #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #middleeasternfood #vegetarian #tasty #tastingtable #tastemade #samosa #sambosa
This is one of my top 5 recipes from this Ramadan’s recipe prep. One of my features does the @tamimimarkets recipe catalogue! Click the link in their bio to access this gorgeous (free!) catalogue.

This harira soup is unbelievable. Hearty and delicious and beautifully spiced- I’ve never been obsessed with harira soup until this one. It’s a simple one because it’s meat free, so it’s perfect to start your iftar with but also hearty enough to totally serve as a meal alongside some sambosas. Recipe below, and IGTV video coming in a bit!

Ingredients
3 tbsp olive oil
1 large onion, diced
3 celery stalks, diced
2 carrots, diced
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp black pepper
pinch red chili flakes
1/2 cup chopped parsley
1/2 cup chopped coriander(cilantro)
1 can tomato sauce 15 oz (430g)
7 cups vegetable stock or 2 stock cubes dissolved in 7 cups water
1 can drained chickpeas 15 oz (400 g)
1 cup green lentils
1/2 cup vermicelli noodles 50 g
2 lemons, juiced 1/4 cup juice
2 tbsp flour, dissolved in 1/4 cup water* use cornstarch if gluten free

Instructions:
-Start by adding the lentils to a bowl of water and soaking as you prepare the rest of the ingredients, this helps them cook through faster.
-Heat oil in a large saucepan over medium heat, and add the onions, celery and carrots. Saute for 6-8 minutes, until onions soften and turn golden brown.
-Add all the spices, the chopped parsley and chopped coriander, the tomato sauce, and the vegetable stock. Bring the pot to a boil, then add the drained chickpeas and drained lentils. Reduce heat and simmer for 25 minutes or until chickpeas and lentils are tender.
-Add the vermicelli, and let it boil for 3-4 minutes or until tender. Add the lemon juice, and the flour water mixture. Let it simmer another minute or until it thickens, then taste for seasoning and add salt and pepper if necessary.
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Never ever liked vimto until I had it like this 🍧. Vimto smoothies means that the sweetness of vimto is tempered by that cold crunchy shaved ice. Could not stop eating/drinking these vimto slushees! So easy, you just need water, ice, vimto and a high speed blender- my @ninjakitchenme did so well breaking down huge ice chunks👏🏼. Save this for a little twist on your classic iftar drink🥳

Ingredients:
-3/4 cup water
- 3/4 cup vimto 
- 2 cups ice 

Method:
Add the ingredients to your blender in the order listed, and blend on frozen drink mode until slushy like consistency. Add more ice or water if you need to, and enjoy immediately with a spoon/straw. Yum!
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A biscuit base topped with a super easy smooth, cr A biscuit base topped with a super easy smooth, creamy pistachio cheesecake and the crowning touch,  @mayadelices ‘s luscious milk chocolate melted and poured over the top. I mean- heavenly! Recipe below, adapted from @savoryandsweetfood ,, IGTV will be uploaded today. I am absolutely loving @mayadelices couverture, great quality baking chocolate thats so fun experimenting with! They have sugar free and vegan options too, and best of all it’s easily available in their shop in Bahrain 🍫👏🏼

Ingredients:

For the crust:
2 cups digestive biscuit crumbs (250 g)
1/2 cup butter melted, 115g
Pinch cinnamon powder

For the pistachio cheesecake filling:

1 cup pistachio powder (140g)
12 Kiri squares or cream cheese (215g)
250 ml thick cream
1/2 of a 400 g tin of sweetened condensed milk, more if you like it sweeter

To top:
1 cup Maya milk chocolate (160g)
pistachios to garnish

Method:
1. Preheat oven to 180C. Grease and line a 8x8 inch pan with parchment paper with extra paper hanging over the sides so you can easily lift out the bars.

2. Mix digestive crumbs with melted butter and cinnamon. Press this firmly into the base of the pan. Refrigerate for 10 minutes.

3. In a food processor, add the pistachio powder, kiri cheese cubes, thick cream, and condensed milk. Blend until well combined and smooth. Pour this mixture into the crust base and bake for 15-20 minutes until set but center is still a little jiggly. Let cool at room temperature for 1 hour then refrigerate for several hours.

4. Melt the milk chocolate gently in the microwave, in 10 second bursts, stirring after each increment. Once smooth and melted, spread over the top of the cheesecake, and refrigerate until set. Enjoy!
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Want a Ramadan dessert that takes minutes to make Want a Ramadan dessert that takes minutes to make and tastes amazing? Yeah we all do - I got you! Try this coffee biscuit cake (barely adapted from the wonderful @littlesunnykitchen). Layers of coffee soaked biscuits and a super easy fluffy cream 👌🏼. I used my new @braun_bahrain handheld electric whisk, one of the attachments in the minipimer set-It whips the cream so fast, much faster than my stand mixer and it’s so convenient to be able to use any bowl to prep the cream in. I’ve partnered with @digitrolley to bring you lots of good recipes with their range of kitchen appliances, so keep following along! Recipe below , and IGTV video coming today in my Ramadan series!

Ingredients
2 tbsp nescafe powder dissolved in 1 cup hot water
1 cup heavy whipping cream 250ml
3 tbsp sweetened condensed milk
splash vanilla extract, optional
1 creme caramel sachet, powder only 49g
1 pack tea biscuits or graham crackers 7 oz or 200 g
2 tbsp cocoa powder for topping

Instructions:
-Add the heavy cream, sweetened condensed milk, vanilla and creme caramel powder to a bowl and beat until soft peaks form. Set this cream mixture aside.
-Dip the tea biscuits into the coffee briefly until they soak up the coffee but before they start to break apart. -Layer in a 7×11 or 9×9 inch clear pyrex dish, then top with half the cream mixture.
-Repeat another layer of coffee soaked biscuits on top of the heavy cream, followed by the remaining half of the cream. Sift the cocoa powder on to the top, then refrigerate for several hours until set. This is even better the next day!

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Ramadan Kareem! And the first recipe is for these Ramadan Kareem! And the first recipe is for these unbelievable (and easy!) chicken musakhan sambosa was developed for @tamimimarkets Ramadan catalogue. One of the coolest projects I’ve ever worked on can’t wait to tell you more about it! In the meantime, enjoy this teaser recipe and check IGTV for full video steps coming up. 

Ingredients:
2 chicken breasts, cooked and finely shredded about 1 heaped cup of shredded chicken See notes
1/4 cup olive oil
2 large onions cut in half, then thinly sliced into wedges
1/4 cup toasted almond slivers or pine nuts
3 tbsp sumac
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cumin powder
1/4 tsp cinnamon powder
To assemble:
1 pack sambosa wrappers 500 g
1 tbsp flour
1/2 tbsp water
For frying:
vegetable oil, about 1/4 cup

Instructions:
-In a deep skillet over medium heat, add the olive oil until it heats up. Add the onions, and cook, stirring frequently until soft and starting to caramelize, 8-10 minutes.

-Add the shredded chicken, the toasted nuts, and all the spices. Stir to combine, then remove from the heat. Let mixture cool slightly 5 minutes or so.

-Fill each sambosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the sambosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top 

-Mix together the flour and water to form a thick paste, and seal the ends of the sambosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm, optionally with yogurt to dip in.
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#chickensamosa #musakhan #ramadankareem #ramadan2021 #ramadanrecipes #samosa #friedfood #palestinianfood #middleeasternfood #beautifulcuisines #damnthatsdelish #f52community #thefeedfeed #foodgawker #f52grams #buzzfeedfood #tastingtable #tastemade #chickenrecipes #sumac #caramelizedonions #foodblogfeed #foodphotography #foodphotographyandstyling #foodstyling
Busy busy birthday weekend with lots of baking inv Busy busy birthday weekend with lots of baking involved. If you are like me and wish you could take a little break from the kitchen check out @trysecco . Delicious food, big portions, reasonable prices this was a hit for me! Opening soon in Khobar too 🥳. Definitely try the truffle pasta, the pepperoni spicy honey pizza and the homey lasagna. Don’t miss the chocolate milk cake for dessert! Check my reels for all the drool worthy videos, swipe for more picture and save this for next time you want to dine out!
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#pizza #pizzalover #italianfood #tablescape #tablescapestyling #foodphotography #foodstagram #foodstyling #beautifulcuisines #dametravelerfoodie #risottolover #risottoballs #pepperonipizza #lobsterpizza #calamari #eatingout #restaurantfood
You know the seafood buckets that have soared in p You know the seafood buckets that have soared in popularity in recent years? That are super yummy but you end up with like four shrimp pieces each? Well I’ve solved the problem by making my own shrimp boil at home with soooo much shrimp for everyone. It’s actually insanely easy to make with my new @ninjakitchenme foodi max, a beast of a machine that pressure cooks, air fries, steams, slow cooks  and more. I can’t wait to experiment a looot with this! Send this to someone who loves a good shrimp bucket 😍🦐

Ingredients
* 1 tbsp butter 
* 4-5 cloves garlic, minced 
* 1 onion, sliced 
* 2 cups vegetable broth
* 1 tsp old bay seasoning or seafood spices or mixed spices 
* 1/4 tsp paprika 
* 1 lemon, juiced
* 1 tsp salt
* 4-5 baby potatoes
* 3-4 ears corn on the cob, I used frozen 
* 500g shrimp or prawns with shells on

Instructions
* Put pressure cooker on saute, then add butter so it melts. Add onion and garlic and saute for a few minutes.

* Add spices and paprika and salt to the melted butter mixture, then add salt. Mix.

* Pour in broth and lemon juice. Stir to combine. Turn saute off.

* Place the potatoes in the pot into the broth, then layer the corn pieces on to of those.

* Close the lid and set to pressure cook high for 4 minutes, then do a quick release.

* Put shrimp into the pot on top of other ingredients. Close the lid and set to pressure cook high for 1 minute followed by a quick release.

* Pour mixture onto a baking tray, including some broth and serve with melted butter and sticky rice. YUM!
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