Curried Pumpkin Soup

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Curried Pumpkin Soup

I make this soup every fall and in our family, its a Halloween night tradition. I serve this with warm dilly bread and and a seasonal salad.


•    2 tablespoons butter
•    1/2 cup chopped onion
•    2 tablespoons all-purpose flour
•    1 tablespoon curry powder
•    3 cups vegetable broth
•    2 cups canned pumpkin
•    1 tablespoon honey
•    1/2 teaspoon salt
•    1/4 teaspoon ground nutmeg
•    1/4 teaspoon pepper
•    1 (12-ounce) can evaporated milk
•    Garnishes: greek yogurt, chopped green onions

Melt butter in a large saucepan; add onion, and saute until tender. Stir in flour and curry powder; gradually add vegetable broth, and cook over medium heat, stirring constantly, until mixture is thickened.
Stir in pumpkin and next 4 ingredients; reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired.

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.

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