Pantry Pumpkin Soup

A touch of curry adds flavour, not heat, to this satisfying pumpkin soup recipe.


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8 to 10 servings




  • 2 tbsp (30 mL) olive oil
  • leek, white and light green parts only, sliced
  • stalk celery, chopped
  • Yukon gold potato, diced
  • 2 tsp (10 mL) curry powder
  • 6 cups (1.5 L) low-sodium
  •  chicken stock
  • 796 ml can pumpkin
  • 1 tbsp (15 mL) lemon juice
  • 375 ml can 2% evaporated milk
  •  salt and ground pepper to taste
  •  pinches of nutmeg (optional)
  •  whole wheat croutons (optional)


  • Heat oil in a large pot over medium. Add leek and celery, and sauté, stirring often, for 4 minutes or until soft and fragrant, but not browned.
  • Add potatoes and curry powder, and sauté for another minute. Add stock, pumpkin and lemon juice; stir to combine and bring to a boil. Reduce to simmer and cook, covered, for 12-14 minutes, or until potatoes are tender.
  • Stir in milk and cook until heated through. Season with salt and pepper. If you wish, serve each bowl of soup with a pinch of nutmeg and a sprinkle of croutons.
  • Makes 8-10 servings.
  • In a serving: 117 calories, 6 g protein, 4 g fat, 16 g carbs, 3 g dietary fibre

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One comment on “Pantry Pumpkin Soup

  1. What is wrong with using fresh pumpkin this time of year when they are available ?


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