Curried Pumpkin Soup with Toasted Pumpkin Seeds

Curried Pumpkin Soup

This pumpkin soup recipe brings together the homey and familiar taste of pumpkin with the heady flavors of curry powder into an easy-to-make dish that can be easily tweaked to your liking. Don’t be put off by the jalapeno pepper – it provides a very subtle heat but more of a clean taste than anything. The toasted pumpkin seeds add a rich and meaty flavor. Don’t skip this step as these seeds are utterly delicious. Any leftovers will quickly be munched up!

Curried Pumpkin Soup with Toasted Pumpkin Seeds
Recipe type: Soup
Cuisine: American
  • One 29-ounce can pumpkin puree
  • 1 quart chicken broth
  • 2 tablespoons butter or olive oil
  • 1 onion, diced
  • 1 jalapeno pepper, minced
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1½ teaspoon salt
  • ⅓ cup heavy cream
  • ⅛ cup pumpkin seeds, shelled and skillet-toasted
  • Grated Parmesan cheese (optional)
  • Grated nutmeg (optional)
  1. Toasting Pumpkin Seeds
  2. Heat a small skillet over medium heat and add the pumpkin seeds
  3. Stir seeds for about 3 minutes, until they give off some aroma and start to glisten. It's OK if some get a bit dark - that's added flavor! Just be sure the seeds don't burn - that's not flavor!
  4. Remove the seeds and set aside to cool
  5. How to Make Curried Pumpkin Soup
  6. Melt the butter over medium heat in a Dutch oven or soup pot
  7. Toss in the onions and curry powder and cook for 4 to 5 minutes, until onions start to soften
  8. Stir in the garlic and jalapeno pepper and cook for another 2 minutes
  9. Add a bit of chicken broth if necessary to deglaze the pot
  10. Add the pumpkin and stir to incorporate
  11. Pour in the chicken broth, add salt and bring the soup to a boil
  12. Reduce heat to low and let simmer for 10 minutes
  13. Stir in the cream and get soup bowls ready
  14. Serve topped with pumpkin seeds and freshly grated Parmesan cheese and nutmeg

Add Pumpkin Seeds to Skillet

Toasted Pumpkin Seeds

Melt Butter

Cook Onion and Curry Powder Together

Stir in Garlic and Jalapeno Pepper

Deglaze Pan with Chicken Broth

Stir in Pumpkin

Top with grated nutmeg

Grated Parmesan Cheese'

Add Pumpkin Seeds


Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: