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Curried Pumpkin Soup with Ginger and Pear

6 servings

Nutritional Facts Per Serving

5.1 g
18.4 g
3.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 157
  • Fat 7.8 g
    • Saturated   1.8 g
    • + Trans 
  • Cholesterol 6 mg
  • Sodium   527 mg
  • Carbohydrate 18.4 g
    • Fibre   3.4 g
    • Sugars  
  • Protein 5.1 g
    • Vitamin A 137 %
    • Vitamin C 8 %
    • Calcium 4 %
    • Iron 14 %


Heat the oil in a soup pot over medium heat. Add the onion, pear and ginger and cook until tender, about 4-5 minutes. Stir in curry powder and flour until well combined. Slowly stir in the stock. Stir in the pumpkin and honey. Simmer soup 25-30 minutes. Stir in the cream; season with salt and pepper. If desired, top of soup could be garnished with a few thin slices of pear; a drizzle of cream; and small sprig of parsley.

Serving Suggestions

To give this soup an Indian-style flare serve it with wedges of warm naan (Indian-style bread sold in our deli), or pappadums (crunchy, Indian-style bread available, uncooked, in our Asian foods aisle).

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