Curried Pumpkin Soup

Besides turkey, pumpkin is the center of the Thanksgiving holiday in the US.  But you don’t have to wait until dessert when you’re as stuffed as the turkey to attempt to enjoy it in the traditional pie.  This quick and easy recipe is as inexpensive to make as it is elegant.  Serve it on the holiday (preferably after the local parade or football game) to hold everyone over before the main meal.  Or when you can’t stomach any more leftovers, savor it with a simple salad and some crusty bread as a no fuss dinner after a long day of fighting the crowds (aka shopping or dealing with tourists if you’re in NYC).  No matter when you serve it, it’s sure to be a big hit.

Curried Pumpkin Soup
Serves 4.


2 tbsps of butter
8 oz of sliced mushrooms (portabella, oyster, shitake)
1/2 a medium onion, diced
1 tbsp of leeks, thinly diced
2 tbsps of flour
1/2 to 1 tsp of yellow curry powder
3 cups of vegetable or chicken broth
1 15 oz can of pumpkin puree
1 12 oz can of evaporated milk
1 tbsp of honey
1/2 tsp of Kosher salt
1/4 tsp of freshly ground black pepper
1/4 tsp of nutmeg
1/8 tsp of freshly grated or 1/4 tsp ground ginger
2 scallions, optional


In a large saucepan, melt butter over medium low heat and saute leeks, onions and mushrooms.

Stir in flour and curry until well blended.  Gradually add broth.  [N.B.  Vegetable broth is lovely with this, but the chicken broth makes it much richer.]  Bring to a boil and cook for about 5 minutes to release water and thicken some.

Stir in pumpkin, milk, honey and spices.

Top with some scallions if desired.  Serve in festive pumpkin bowls if available (I got mine online from Target a few years ago).

To drink: a dry Riesling, seasonal ale or spiked apple cider.


One thought on “Curried Pumpkin Soup

  1. Pingback: Giving Thanks | eatdrinkadventure

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