Pumpkin Curry Soup Recipe

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Pumpkin Curry Soup
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  1. In a large pot or Dutch oven over medium-high heat, add butter, onions and garlic. Cook and stir for 5 minutes.
  2. Add chicken broth, pumpkin, curry, cayenne and cumin. Reduce heat and simmer for an additional 15 minutes. If you have used fresh pumpkin, you will need to cook it until it is soft, when poked with a toothpick. You will also need to puree the soup in a blender or with a stick blender.
  3. Add the milk and stir.
  4. Serve in pre-heated bowls.
  5. Garnish with sour cream, basil leaves and cayenne if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 180.27 Kcal (755 kJ)
Calories from fat 64.85 Kcal
% Daily Value*
Total Fat 7.21g 11%
Cholesterol 10.99mg 4%
Sodium 321.69mg 13%
Potassium 708.83mg 15%
Total Carbs 25.42g 8%
Sugars 9.49g 38%
Dietary Fiber 8.45g 34%
Protein 4.37g 9%
Vitamin C 16.8mg 28%
Vitamin A 2.5mg 84%
Iron 3.2mg 18%
Calcium 137.9mg 14%
Amount Per 100 g
Calories 45.08 Kcal (189 kJ)
Calories from fat 16.22 Kcal
% Daily Value*
Total Fat 1.8g 11%
Cholesterol 2.75mg 4%
Sodium 80.45mg 13%
Potassium 177.26mg 15%
Total Carbs 6.36g 8%
Sugars 2.37g 38%
Dietary Fiber 2.11g 34%
Protein 1.09g 9%
Vitamin C 4.2mg 28%
Vitamin A 0.6mg 84%
Iron 0.8mg 18%
Calcium 34.5mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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