Curried Pumpkin Soup

Curried Pumpkin Soup

This is a delicious soup, especially during the Fall.


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Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Quick And Easy Recipe


  • 4 Macintosh apples, peeled, cored and chopped
  • 1 Tbsp butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 Tbsp curry powder
  • 1 tsp ground cumin
  • 1 (15 oz) can pumpkin purée
  • 4 cup chicken broth
  • 1 cup water
  • 1 tsp white sugar (or Splenda)


Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin. Sauté, stirring often, until onion is soft and fragrant.

Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover and reduce heat to low. Simmer for 25 minutes, stirring occasionally.

Remove soup from heat. Purée soup in a food processor or a blender.

Return soup to saucepan; reheat, covered, over low heat.

Thanks to Anita Elder, Member

Nutritional Info (per serving)

CALORIES 137 cals
Kilojoules 574 kJ
Fat 3.6 g
Saturated Fat 1.9 g
Cholesterol 5 mg
Sodium 703 mg
Carbohydrates 23.7 g
Fiber 4.4 g
Total Sugars 16.0 g
Protein 3.5 g
Calcium 34.0 mg
Note: A dash indicates no data is available.