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Creamy Curried Pumpkin Soup

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  • Total Time: 52 minutes
  • Yield: 4 people 1x


A quick, warming, healthy and delicious weeknight soup recipe with hints of garlic and ginger, and served with crispy homemade croutons.


  • 1 medium sized pumpkin, peeled and diced
  • 1 onion, diced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 4 cups chicken broth
  • 1 cup heavy cream
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 2 slices day old bread, cut into cubes
  • 2 tbsp butter, melted
  • 1 tsp dried herbs (thyme, basil, oregano or other)


  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and sauté until translucent.
  3. Add garlic and ginger and sauté for an additional minute.
  4. Add curry powder and sauté for an additional minute.
  5. Add pumpkin and broth, bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
  6. Using an immersion blender or a regular blender, puree the soup until smooth.
  7. Stir in the heavy cream and season with salt and pepper to taste.
  8. Keep the soup warm while you prepare the croutons.
  9. Preheat the oven to 375°F (190°C).
  10. In a bowl, toss the bread cubes with the melted butter and herbs.
  11. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden and crispy.
  12. Serve the soup in bowls and top with the homemade croutons. Enjoy!
  • Prep Time: 7 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer, Main Course, Soup
  • Cuisine: American, American-Italian


  • Calories: 450
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