Pumpkin Chutney Soup

This soup has a beautiful color and a robust flavor. It brings out the great fall flavor of pumpkin, and it’s a wonderful way to expand your culinary repertoire beyond canned soups.

Serves: 12Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • 2 Tbsp. butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. curry powder
  • 2 Tbsp. all-purpose flour
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground white pepper
  • 4 cups chicken stock
  • 1 can (15 oz.) solid pack pumpkin
  • 1⁄3 cup heavy cream
  • 1⁄2 cup mango chutney
  • 1⁄2 cup chopped toasted cashews


  • In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6 minutes. Add curry powder, flour, salt, and pepper; cook and stir for 2 minutes.
  • Add chicken stock all at once; cook and stir for 2 minutes, then add pumpkin. Stir with wire whisk until blended; simmer for 10 minutes.
  • Stir in heavy cream and chutney; heat through. Serve in small mugs or bowls; top with toasted nuts.