Curried Cream of Pumpkin Soup

Campbell's Curried Cream of Pumpkin Soup Recipe

This creamy pumpkin soup gets layers of flavor from apple, onion and curry...give it a won't believe it takes just 30 minutes to make!

At a glance


15 min.


30 min.



Servings: about 1 cup each

Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1/4 cup (1/2 stick) butter
1/2 cup chopped apple
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon curry powder
1 tablespoon all purpose flour
2 cups canned pumpkin puree
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 cups half and half

How to Make It

  • 1

    Heat the butter in a 3-quart saucepan over medium heat.  Add the apple, onion and curry powder and cook until until the onion is tender, stirring occasionally.  Add the flour and cook and stir for 2 minutes.

  • 2

    Slowly stir the pumpkin and broth in the saucepan.  Stir in the half-and-half and cook until the mixture is hot and bubbling, stirring occasionally.

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