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Curried Pumpkin Soup is packed with goodness of pumpkin, carrot and apple flavored with whole spices and a dash of curry powder. For the first time I tried apple in a soup and I really liked the taste, apple added a hint of tartness and sweetness to the flavor profile of the soup, which was complimenting the character of whole spices especially cinnamon. With winter breeze knocking at our door every now and then soups are the best comfort meal for this time of the year.

Prep time:
Cook time:
Servings: 4 bowls


Cost per serving $0.48 view details


  1. In a saucepan heat olive oil over medium heat. Add whole spices and saute until aroma is released.
  2. Add onion and garlic, saute until translucent but not brown.
  3. Now add carrot, saute for 4 - 5 minutes followed by pumpkin and apple.
  4. Season with salt and pepper, as per taste. Mix nicely.
  5. Add curry powder and hot vegetable stock. Bring the soup to rapid boil once and then reduce the flame to low.
  6. Let it simmer over medium heat until liquid is reduced to half and vegetables are tender.
  7. Remove whole spices from the soup.
  8. Puree the soup to smooth consistency in blender.
  9. While serving finish with tsp of cream, olive oil, sprinkle melon seeds and chili flakes on top. Serve hot.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 506g
Recipe makes 4 servings
Calories 224  
Calories from Fat 70 31%
Total Fat 7.94g 10%
Saturated Fat 1.44g 6%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 59mg 2%
Potassium 920mg 26%
Total Carbs 37.74g 10%
Dietary Fiber 5.6g 19%
Sugars 28.83g 19%
Protein 5.51g 9%



  • ShaleeDP
    November 13, 2014
    This looks good. thanks for sharing.

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