Thanksgiving Throwback: Curried Pumpkin Soup

This holiday will be the first without my mother.  It’s  going to be a challenge for me personally, so I’m turning to my favorite recipes — mine and hers — and relying on holiday traditions for a little comfort.

We often had this soup for lunch with pumpkin bread and cream cheese.  It’s perfect to warm you up after watching the parade or a football game in the cold.  And it’s fast and easy to make.  Have a bowl to curb your appetite so you can enjoy a later dinner.  Or you can have it the night before.

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.


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