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Curried Pumpkin or Squash Soup

Designed like the spoons years ago with that classic, extra-wide round shape, our soup spoons easily scoop meat, vegetables and broth so you can enjoy every slurp. Set of 8.
Designed like the spoons years ago with that classic, extra-wide round shape, our soup spoons easily scoop meat, vegetables and broth so you can enjoy every slurp. Set of 8.

This recipe originally appeared in Soup Lineup: Ultimate Food for a Crowd!

Curried Pumpkin or Squash Soup

Sarah Nussbaum
Category

Soup

Curried Pumpkin or Squash Soup

Ingredients

  • 2 T. butter
  • 3 T. white flour
  • 2 T. curry powder (or less, to taste)
  • 4 c. vegetable broth or chicken broth
  • 1–29 oz. can pureed pumpkin OR home-canned equivalent OR 1 butternut squash, halved, baked and pureed
  • 1 1/2 c. half and half cream
  • 2 T. soy sauce
  • 1 T. white sugar OR honey
  • Salt and pepper, to taste
  • 2 T. pumpkin seeds (optional)

Instructions

  1. For toasted pumpkin seeds: Arrange seeds in a single layer on a baking sheet or shallow baking dish. Toast in oven at 375 for about 10 minutes or until seeds begin to brown.
  2. For soup: Melt butter in a large stockpot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half and half. Season with soy sauce, sugar, salt and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds, if desired.
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Sarah Nussbaum

Sarah Nussbaum

Sarah Nussbaum is an Ohio-based writer, wife, mom of four children, and aspiring homesteader. She enjoys singing, baking, gardening, home preserving and projects around her family’s 180-year-old farmhouse.

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