Pumpkin soup appetizer is a rich and delicious starter course for fall parties. This make-ahead recipe has canned pumpkin, curry, a hint of honey, and evaporated milk for a creamy flavorful dish. Serve it as a soup shot paired with easy stuffing balls.
If you want a light soup course for Thanksgiving, this curry pumpkin soup is the perfect starter to the holiday meal. It’s got lots of flavor and a spicy kick.
I like to serve it in mini cups because they have a handle and they’re made to hold hot liquid. That way you have soup shooters ready to sip.
Add the easy stuffing balls on the side for a soup appetizer your guests will love!
Since holiday meals are already filling, a small shot sized cup of soup is just right to get you started. Use demitasse cups or shot glasses to serve these in. This butternut squash soup recipe is also terrific served this way.
When to Serve It
- Make this yummy recipe for a Friendsgiving party.
- This smooth silky soup is a welcome addition to a soup bar. Make it ahead for best flavor!
- Serve this pumpkin soup as a first course or side dish to a fall dinner party.
- Turn this pumpkin soup into a meal by ladling it into bowls and accompanying with grilled cheese tartines, a sandwich, or salad.
- Put them in mini cups like I did here and serve them as a welcome soup shooter for a soup dinner party.
- These make an elegant party appetizer for a fall or winter cocktail party too. Add the stuffing balls on the side. They can be dipped into the soup for a tasty bite, but also benefit from the berry drizzle.
How to Make It
See full instructions in recipe card below, but here are the simple steps.
- Melt butter in a large sauce pan and cook mushroom and onions until soft.
- Stir in flour, curry, and chicken broth and cook for a few minutes before adding the pumpkin, honey, salt and nutmeg.
- Cook for 10 minutes and then stir in evaporated milk. Remove from heat and let cool slightly before adding to a blender.
- Process the soup until it’s smooth and silky. Release heat and steam if needed, by propping the lid open slightly during blending.
Most soups taste better when they’re made ahead. This allows all the flavors to fully blend together so it becomes smooth and developed.
Prepare the soup and let it cool. Cover it and put it in the refrigerator overnight and reheat when ready to serve.
What to Serve with Pumpkin Soup
Top the pumpkin soup with a garnish of fried sage and roasted pumpkin seeds.
- Fried sage leaves. Crispy fried sage leaves are one of my favorite garnishes, especially for the holidays. They’re SO tasty and become light as air when fried in vegetable oil for about 30 seconds. Remove and drain on a paper towel, and sprinkle with sea salt.
- Roasted pumpkin seeds. Also known as pepitas, these are the perfect soup topper. Lightly toast them in a 375 degree oven for about 5 minutes. Watch closely to make sure they don’t burn.
- Stuffing balls. These take pumpkin soup appetizers to the next level. Simply prepare a box of stuffing mix like Stove Top brand, according to package directions. Let it cool to the touch and roll into bite-size balls, squeezing them so they are packed tightly. Bake for 10 minutes until golden, and serve.
- Cranberry sauce. Elevate the stuffing balls to holiday status by drizzling a bit of warm cranberry sauce over the top. I highly recommend this!
PARTY TIP: Prepare this sauce as an alternative to the cranberry sauce: combine equal parts dark cherries in syrup with raspberry (or other berry) jam. Combine over medium low heat and then drizzle it over the stuffing balls.
As an alternative to mini cups, serve pumpkin soup in bowls for a sit down starter course.
More Soup Recipes
Want to make a heartier soup recipe for dinner? Here are some tried and true recipes you can make in the slow cooker.
- 2 Tablespoons butter
- 1 (8-ounce) 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-ounce) can fat free evaporated milk
- 1 box stuffing mix (I used Stove Top)
- Prepared whole berry cranberry sauce
- 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 roasted pumpkin seeds and a fried sage leaf.
FOR THE STUFFING BALLS:
- Preheat oven to 375 degrees.
- Prepare stuffing according to package directions. Let cool slightly until easy to handle.
- Using a mini scoop or large spoon, scoop the stuffing into your hand and roll into the shape of a ball, about 1 1/4 inches in size. The moisture in the stuffing will hold them together. Place on a baking sheet.
- Bake for about 10 minutes or until golden and toasty on the outside.
- Meanwhile, warm the cranberry sauce on medium low or in the microwave for 60-90 seconds, stirring occasionally.
- Serve stuffing balls with the cranberry sauce lightly drizzled over top.
Fry fresh sage leaf in a shallow pan of vegetable oil for about 30 seconds, turning once. Remove and drain on paper towel. Sprinkle with sea salt.