My Husband’s ‘Award-Winning’ Pumpkin Curry Soup

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Fall is in full swing and there is nothing better than eating a yummy bowl of Pumpkin Curry Soup while nestled on a couch reading a great book. Recently, my wonderful husband made the best Pumpkin Curry Soup I’ve ever tasted. It’s tastefulness put me in “AHHH” mode and I inhaled it. Lucky you, he was kind enough to share the recipe. I like to call this soup “Autumn in a Bowl.”   

2 tablespoons butter

3 tablespoons all-purpose flour

3 tablespoons curry powder

4 cups vegetable broth

1 can of pumpkin (26 ounce)

3/4 cup half and half

3 tablespoons Worcestershire sauce

5 tablespoon Agave syrup

1 teaspoon cinnamon

salt and pepper to taste


Heat butter in a  big soup pot or Dutch oven, slowly stir in remaining ingredients, allow to simmer (med-low) over 35 min. Avoid boiling.