Recipe: Curried Pumpkin Soup

Curried Pumpkin Soup

Curried Pumpkin Soup

Looking for another way to use all that canned pumpkin?! Look no further than my DELICIOUS Curried Pumpkin Soup recipe! Seriously, this is a CROWD FAVORITE of mine! Looking for a dairy free option? Coconut milk is an easy substitute!
  • 1/2 pound fresh Baby Bella Mushrooms, sliced
  • 1/2 cup chopped yellow onion
  • 1/4 cup Sicilian Biancolilla Extra Virgin Olive Oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 3 cups vegetable broth
  • 1 can solid-pack pumpkin
  • 1 1/2 cups half & half
  • 3/4 cup Honey Meadows raw honey
  • 1/2 teaspoon Himalayan Sea Salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • Fresh chives, chopped (for finishing)
  • Pepitas (for finishing)


In a large saucepan, saute the mushrooms and onions in Chiquitita Extra Virgin Olive Oil until tender. Stir in flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the pumpkin, half & half, honey, salt, pepper and nutmeg; heat through. Garnish with chives and serve.
*Makes about 6 servings
*Recipe adapted from Taste of Home


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