Pumpkin Curry Soup

Our tasty pumpkin curry soup is made with fresh pumpkin, curry powder, onion, and garlic. This perfect cool weather soup is full of rich flavor ready to warm you up!


  • 3 lb sugar pumpkin
  • 1 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, mined
  • 3 cups chicken broth
  • 1 Tbsp curry powder
  • 1 tsp chili powder
  • Pinch of salt
  • Pinch of black pepper



  1. Preheat oven to 350 °F.
  2. Wash and dry pumpkin before halving. remove seeds and stringy innards. Brush the flesh with olive oil. Place the pumpkin on a cookie sheet, cut side down and roast for 45 minutes until fork tender. Remove and cool.
  3. Separate the pumpkin flesh from the skin. Puree the flesh in a food processor until smooth.
  4. . In a stock pot, sauté onion and garlic over medium heat. Stir in chicken broth, pumpkin, curry powder, chili powder, and pepper. Bring to a boil and reduce to a simmer, cook for another 10 minutes.


Handling & Storage

Store pumpkins at room temperature up to a month or in a refrigerator up to 3 months. Wrap cut pumpkin in plastic and refrigerate up to 5 days.

To prepare pumpkins, wash pumpkin and cut lengthwise. Remove and discard the seeds and excess fiber. Trim skin with a paring knife or peeler if desired. Cook as desired.


Nutritional Information

Calories: 72
Total Fat: 2.7 g
Saturated Fat: 0.6 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 315 mg
Total Carbohydrates: 10.1 g
Dietary Fiber: 3.3 g
Sugars: 3.9 g
Protein: 3.2 g
Serves: 8