Curried Pumpkin Soup + Stuffing Balls

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curried pumpkin soup recipe - make it for fall entertaining or holiday meals

This year for Thanksgiving I made something new – curried pumpkin soup.  I actually made it early in the week and when our travel plans were cancelled due to the winter storm, we were able to enjoy it all week, into the holiday meal.  

I’m a big fan of international spices so was extremely happy about adding some curry to this recipe.  It didn’t disappoint.  It was full of flavor and certainly had a spicy kick.  An important note is that I added a little pepper {1/4 teaspoon} to the original recipe but after tasting it I don’t think it needed it since the curry has so much bite.  You’ll notice I left the pepper out of the recipe below.

curry pumpkin soups

carton smartCurried Pumpkin Soup

  • 2 Tablespoons butter
  • 1 – 8 oz package fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon curry powder
  • 3 cups chicken broth
  • 2 cups canned pumpkin
  • 1 Tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 – 12 oz can fat free evaporated milk

Melt butter in a medium sauce pan and add mushrooms and onion;  saute until tender.

Stir in flour, curry, and chicken broth.  Cook over medium heat, stirring often, for 5- 10 minutes.

Stir in pumpkin, honey, salt and nutmeg.  Reduce heat and simmer, stirring occasionally for 10 minutes.  Stir in milk and remove from heat to allow to cool slightly.

Transfer mixture to a blender and process until smooth and silky in texture.  Place back into saucepan and heat thoroughly before serving.

Garnish with chopped parsley and roasted pumpkin seeds.

Serve this in demitasse cups alongside stuffing balls for an elegant appetizer or dinner party starter.  Make it a meal with with a sandwich or salad.

For the stuffing balls, all I did was prepare a packaged stuffing mix according to directions and rolled the mixture into bite sized balls.  The moisture in the stuffing held them together.  Then I popped them in the oven at 375 degrees for 5-10 minutes to get a slightly toasted shell.  They make a really cute and tasty accompaniment!

curry pumpkin soup 2For this soup recipe I used some ingredients packaged in Tetra Pak cartons – the pumpkin puree and the chicken broth.  These cartons are environmentally friendly, store more easily than cans in the pantry, and produce less waste in landfills.

I also served cranberry sauce for Thanksgiving, that came in this “green” packaging.

Find out how you can Become Carton Smart by using eco-friendly packaging for a multitude of pantry items.

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  1. Jennifer Carver says

    One of my favorite go-to ideas for less waste (and clean-up) during holiday meals is preparing soup in bread bowls! Eat the soup, then eat the bowl! No bowls needed. :)

  2. Cris McGrath says

    Keep the menu simple but delicious. Having too many appetizer/food options is a recipe for too much leftovers! ;

  3. says

    This is my go to favorite Crock Pot holiday party recipe….super simple. One can of Ocean Spray cranberry sauce, One jar of Tostitos salsa, 1/2 cup brown sugar, 1 bag of party meatballs….put the sauces and sugar into a crock pot, stir to combine, then add the meatballs and stir until coated. Cover and cook on high for 3 hours…..thank me lay-tah!!!!!

  4. says

    I love using leftovers to make soup & sandwiches! The best part of Thanksgiving is the Turkey Soup & Sandwhiches! Leftover Chicken is fabulous for soup or even tasty Chicken Salad Sandwiches.

  5. says

    First, I LOVE your stuffing balls!!! I’m absolutely copying that for Christmas dinner!
    I use Dollar Tree foil containers with lids (and a label) to send leftovers home with guests. Very cost effective and not wasteful!

  6. says

    I like to create 3-4 delicious yet simple appetizers. My guest have options but not too many that it overwhelms everyone. Mini mac and cheese cups are a HUGE hit. Also if you have a baby or know someone who does you can save the mini glass jars where the baby food comes in and use them as a mini “mason jar” and can place a salad in them

  7. Shawna says

    I often have a group over whether its a group of kids afterschool or friends visiting or stopping by.I throw very few items which helps me to always have food on hand to whip up a snack or meal. I freeze fruit that is about to go bad and make smoothies, I freeze veggies and later add them to soups but one of my favorite ways to be sure to have a meal in minutes is to steam up extra rice. I can use the extra rice to make a quick fried rice with veggies and soy sauce or make a quick Spanish rice by adding salsa, peas and even chicken to make it a meal in minutes !

  8. Shannon says

    Take those Halloween pumpkins and eat them! It’s so easy to roast the flesh and seeds, what’s less wasteful than eating your decor!?

  9. awa says

    I take the bite size food trend to heart, from appetizers to desserts i have everything bite size and gave guest 3 options for each course and everyone is stuffed at the end of the night

  10. Bert says

    My smart entertaining tips:
    * When having a party serve finger foods
    * Forget about disposable plates, cups, utensils
    * Use your party food leftovers as part of your everyday menus

  11. Jordan says

    My tip is to have a one-bite appetizers and desserts bar, your guests will have more options to choose from and there will be less waste… and less dishes and mess to clean up after :)