Pumpkin soup

Pumpkin Soup Recipe

A touch of curry powder brings out the natural sweetness of pumpkin in this smooth, pretty Pumpkin Soup. Whether you serve it for dinner on a fall evening, as an appetizer for friends and family or as a side dish at your Thanksgiving gathering, everyone will enjoy the creamy goodness of this Pumpkin Soup.

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1 Tbsp. olive oil
1 cup leeks, washed and thinly sliced (white and light green parts)
2 carrots, chopped
4 cups chicken stock
15-oz. can pumpkin purée (not pumpkin pie filling)
14-oz. can unsweetened coconut milk
2 tsp. curry powder
1 tsp. ground ginger
½ tsp. garlic powder
Salt and pepper
Sour cream for garnish
Fresh parsley or cilantro for garnish


  1. In a large pot, heat oil over medium-high heat. Add leeks and carrots, and sauté until tender, about 5 to 8 minutes.
  2. Add chicken stock, pumpkin purée, coconut milk, curry powder, ginger and garlic powder. Salt and pepper to taste. Bring to a boil. Then reduce heat and cover. Simmer for 20 minutes.
  3. Carefully transfer half the mixture to a blender or food processor, and blend until smooth. (When blending hot food, be sure to create an opening for steam to escape and cover with a clean kitchen towel.)
  4. Return puréed soup to the pot and stir to heat through.
  5. Serve with a dollop of sour cream and a sprig of fresh parsley or cilantro.