Pantry Pumpkin Soup

  • Makes8 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

Pantry Pumpkin Soup
This article was originally published on Dec 01, 2010