Pantry Pumpkin Soup

This article has not been rated yet.


8 to 10 servings

Pantry Pumpkin Soup

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


  • 2 tbsp olive oil
  • 1 leek , white and light green parts only, sliced
  • 1 stalk celery , chopped
  • 1 Yukon gold potato , diced
  • 2 tsp curry powder
  • 6 cups low-sodium chicken broth
  • 1 796 mL can pumpkin
  • 1 tbsp lemon juice
  • 1 375 can 2% evaporated milk
  • salt , to taste
  • ground black pepper , to taste
  • pinches ground 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