Soups & currieslunchdinnerGluten-freeNo added sugar

Pumpkin Soup with Curry

Name: Pumpkin Soup with Curry
Yield: 5 servings
Cuisine: Soups & curries
Ingredients: 1 can (15 oz) pumpkin; 2 cans (30 oz) chicken broth (reduced sodium is best); 1 medium sweet onion, chopped; 1–2 tbsp olive oil; 1 tsp curry powder; ⅛ tsp nutmeg; 1 bay leaf; Black pepper to taste; 1 cup cream

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

1 can (15 oz) pumpkin
2 cans (30 oz) chicken broth (reduced sodium is best)
1 medium sweet onion, chopped
1–2 tbsp olive oil
1 tsp curry powder
⅛ tsp nutmeg
1 bay leaf
Black pepper to taste
1 cup cream

Ingredients for 5 servings (2.7 kg) · the original recipe

Method

1
Sauté onions with olive oil until translucent.
2
Add pumpkin and broth; mix well.
3
Add all spices and simmer for at least 15 minutes; remove bay leaf.
Stovetop
4
Let soup cool to lukewarm temperature and purée in a blender for smooth texture.
Blender
5
Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container
Stovetop

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.