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Curry Pumpkin Soup
Recipe Type: Soup
Cuisine: American
Author: Teresa McEachern
Serves: 6 servings
Creamy, flavorful Curry Pumpkin Soup. See how to serve it in a pumpkin bowl!
  • 2 tablespoons butter or margarine
  • 1 cup (1 small) chopped onion
  • 2 large cloves garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups chicken broth
  • 1 can (15 ounces) Libby’s 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  1. MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.
  2. ADD broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.


How to Make a Pumpkin Bowl

pumpkin soup in pumpkin bowlI’ve borrowed a fantastic idea from Martha Stewart – a pumpkin bowl to serve pumpkin soup!

It’s sooo easy to make, and you can use one big pumpkin as a serving bowl or small individual serving dishes for each person.

It’s also your choice whether you want to serve the soup directly in the pumpkin or put a clear bowl inside.

  • pumpkin
  • serrated knife
  • glass bowl that will fit inside pumpkin


  1. Cut off the top third of the pumpkin and scrape out the insides.
  2. Insert bowl into pumpkin opening
  3. Fill with pumpkin soup just before serving


I love all the special touches that add to a party theme and when the pumpkin bowl is so easy to make, why not?


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