Pumpkin Curry Soup

Pumpkin Curry Soup

Published March 13, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 55 min

Prep Time: 15 min | Cook Time: 35 min


Canned pumpkin has many more uses than just pumpkin pie. Here it's mixed with tart green apples (like Granny Smith) and seasoned with a spicy curry. Check the pumpkin label carefully to make sure you're not getting pumpkin pie mix.

Nutrition Facts
Serving size: approx. 1 1/3 cups
Calories per serving: 171
% Daily Value*
Total Fat 3.4g 5%
Saturated Fat 0.6g 3%
Sodium 235mg 10%
Total Carbohydrate 33.0g 11%
Protein 7.0g 10%
Percent Daily Values are based on a 2,000 calorie diet.


  • 4 tart green apples, peeled, cored, and chopped
  • Vegetable cooking spray
  • 1 onion, finely chopped
  • 2 teaspoons garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 (15 oz.) can pumpkin puree
  • 4 cups chicken broth
  • 1 cup water
  • 1 teaspoon white sugar

Step by Step:

  1. In a large Dutch oven or stockpot sprayed with cooking spray, cook onion over medium-high heat until translucent, about 3 minutes.
  2. Add apples and cook 5 minutes.
  3. Stir in curry powder and cumin and cook 30 seconds.
  4. Add remaining ingredients and bring mixture to a boil.
  5. Reduce heat and simmer 30 minutes, or until apples and onion is tender.
  6. Puree soup in batches in a blender until smooth.
  7. Return to heat and bring back to a simmer. Serve hot.