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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


  • 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)


  • 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!


Recipe adapted from Nestle
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Calories: 160kcal