Comida Kraft
Recipe Box

Creamy Curried Pumpkin Soup

Creamy Curried Pumpkin Soup is rated 3.945945945945946 out of 5 by 37.
Prep Time
10
min.
Total Time
30
min.
Servings

7 servings, 1 cup each

Cream cheese gives this Creamy Curried Pumpkin Soup its velvety texture.

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What You Need

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Make It

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  • Heat oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
  • Stir in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
  • Add cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.

Special Extra

For extra flavor, sprinkle each serving lightly with ground nutmeg.

Servings

  • 7 servings, 1 cup each

Nutritional Information

Serving Size 7 servings, 1 cup each
AMOUNT PER SERVING
Calories 140
Total fat 8g
Saturated fat 4g
Cholesterol 15mg
Sodium 420mg
Carbohydrate 15g
Dietary fiber 4g
Sugars 9g
Protein 4g
% Daily Value
Vitamin A 370 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I was so excited to make this soup but it didn't turn out at all like what I was expecting. I was so excited to make this soup but it didn't turn out at all like what I was expecting. My husband hated it. Usually I love anything with curry and pumpkin soup is great but this had a strange flavor. The onions were a horrible idea- you have to chew crunchy onions in every bite of a creamy soup which kills the concept. Maybe onion powder would have worked better for flavor without the crunch. I had to add a bunch more curry to give it any flavor at all. I was not impressed and I won't make this again.
Date published: 2006-11-22
Rated 1 out of 5 by from Ugh. Ugh. I added more sugar-nope, more salt-nope, smoke flavoring-nope. This is a better recipie: Smokey Pumpkin Soup Cook one onion till soft, add 1 chopped carrrot, and 1 chopped and peeled sweet potato with 6 cups broth. Add 1 cup pumpkin, 1 Tbsp oats, 1 tsp thyme, 1 tsp sage, 1/2 cup milk and 1/2 cup smoked gouda. Cook until veggies are soft and blend in batches in a blender until smooth. You can add some smoke flavoring or more gouda on top. This is much better than this recipie.
Date published: 2007-01-04
Rated 4 out of 5 by from Everyone thought I was crazy for trying this soup but now everyone says "Hey Mikey". Everyone thought I was crazy for trying this soup but now everyone says "Hey Mikey". Being a lover of cream cheese I put the whole package instead of half: this was not a good idea. Fixed it again and followed the recipe and loved it. I also substituted lowfat cream cheese and used splenda instead of brown sugar (haven't found brown sugar splenda yet) and noone knew the difference.
Date published: 2005-11-30
Rated 1 out of 5 by from As someone who absolutely loves pumpkin everything, I thought this would be a sure thing... As someone who absolutely loves pumpkin everything, I thought this would be a sure thing... but ended up throwing this soup out. To be fair, I did not have any curry powder, but I don't think that would have saved it for me. My husband couldn't eat it either. We even tried adding more brown sugar, cinnamon and honey. I guess we just like our pumpkin in sweeter recipes.
Date published: 2007-01-18
Rated 5 out of 5 by from Used this recipe for a faculty party recently. Used this recipe for a faculty party recently. Everyone was amazed at it's taste. Plan to use it again for Thanksgiving. We added the nutmeg before serving and it really added the taste we were looking for. Will try adding the cumin for additional taste! Funny thing is I don't usually like the taste of pumpkin, but I really like the taste of this soup!
Date published: 2005-11-19
Rated 3 out of 5 by from The texture was perfect, but in order to make it edible for my family, I had to add the following:... The texture was perfect, but in order to make it edible for my family, I had to add the following: 1/3 additional brown sugar, 4 tablespoons butter and 4 tablespoons heavy cream. I also had to strain out the onions. I might make my version again, but not the orignal. It was nice to find a base recipe. Thank you!!!
Date published: 2006-11-21
Rated 4 out of 5 by from I'm a big fan of pumpkin so I decided to make this. I'm a big fan of pumpkin so I decided to make this. I seasoned the onions w/curry powder & used only chicken broth and no water. I kept it semi chunky and also added Lemon pepper to it. A long side it I served a curry butter baked lobster tails. It was great!
Date published: 2007-05-20
Rated 5 out of 5 by from This recipe was so easy and yummy. This recipe was so easy and yummy. I brought it to work for some of my co-workers to try and had to print off the recipes for them. My boss told me twice how much he like it. The stars are not only my rating but everyone who tryed a work as well.
Date published: 2008-11-12
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