Curried Pumpkin Soup


 This recipe serves 6


  • 1/4 cup butter Butter, without salt
  • 1 large onion, sliced Onions, raw
  • 3/4 cup sliced green onions, white part only
  • 1 15oz can pumpkin Pumpkin, canned, with salt
  • 4 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2 bay leaves Spices, bay leaf, crumbled
  • 1/2 tsp sugar Sugars, granulated
  • 1/2 tsp curry powder, or to taste Spices, curry powder
  • 1/4 tsp nutmeg Spices, nutmeg, ground
  • 3 sprigs parsley Parsley, raw
  • 2 cups milk, 1/2&1/2 or heavy cream
  • salt and pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1 APPLE, Peeled and chopped Apples, raw, with skin
  • 1/2 cup sherry Alcoholic beverage, sherry
  • OR
  • 1/2 cup sherry Alcoholic beverage, sherry
  • 2 Tbs frozen orange juice concentrate, undiluted Orange juice, frozen concentrate, unsweetened, undiluted
  • 1/2 cup whipped cream, sour cream, yogurt
  • paprika Spices, paprika
  • 1/2 cup minced chives Chives, raw
  • 6 slices apples,or oranges, very thin


Step 1

In a 6 quart pot, melt butter over medium heat and add onins, sauting until soft. Stir in pumpkins and the option you chose, if any also the stock,bay,sugar curry, nutmeg and parsley .

Step 2

Bring to simmer uncovered for 15 mins stirring occasionally. Transfer soup to blender and carefully puree. Only fill blender 2/3 full. Return to pan and add cream. Season to taste. Simmer 5-10 mins BUT DO NOT BOIL.

Step 3

Serve hot garnished with dollop of cream and dash of paprika. Top with chives (See Note)


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