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Curried Pumpkin Soup

Pumpkin and curry are a winning combination. This recipe will have you craving soup all the time! 

Course Appetizer, Side Dish
Servings 2


  • 1/3 cup chopped onion
  • 1 tsp minced garlic
  • 1 tsp curry powder
  • 2 tbsp butter
  • 1 can Farmer's Market Foods Organic Pumpkin
  • 1/4 tsp nutmeg
  • 1/8 tsp sugar
  • 2 cup vegetable or chicken broth
  • 1 1/2 cup milk
  • 1 tbsp cornstarch or arrowroot powder
  • 2 tbsp heavy cream
  • chopped chives
  • 1 bay leaf


  1. In a large pan, cook the onion, garlic, and curry in butter until onion is translucent. 

  2. Add pumpkin, nutmeg, sugar, and bay leaf. Stir in the broth and bring it to a boil. Reduce heat and simmer uncovered for about 15 minutes. 

  3. Take out the bay leaf, and stir in 1 cup of milk. Cook over low heat for a few minutes. 

  4. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan. Cook and stir until thickened and bubbly. Cook for 10-15 minutes, or longer. 

  5. To serve, garnish with chives and enjoy!