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    You are in: Home / Recipes / Curried Pumpkin Soup Recipe
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    Curried Pumpkin Soup

    Average Rating:

    2 Total Reviews

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    • on October 10, 2008

      This soup is fantastic! I made it for a church group last night and they are hounding me for the recipe. I made some tweeks, as any cook does. I doubled the butter and flour becasue I wanted to ensure a thick soup. I pre-cooked a sweet potato, cubed, in the veg stock. When it came to add the stock I took out the sweet potato and added it at the very end so it would not break up. And I kept the soup chunky. NEXT I will add either shrimp, black beans or chicken breast, I will keep it super thick and serve over rice. I added alot more curry, and included some ground red pepper too! Fantastic and lots of options to create different meals.

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    • on October 17, 2007

      ktkate has a winner here!!! I had a 29 ounce can of pumpkin on hand so that's what I used, I also added a bit more of the onion and mushrooms (did not really measure:) )...I loved the thickness - so yummy, filling and warming...a cozy meal!! Pretty quick and easy to put up...this is a great made a perfect Autumn dinner...wonderful buttery texture with just the right kick of spice!! Lovely flavors and a terrifically comforting aroma...I picked it for PAC Fall'07 and am so happy to have found it - THANKS ktkate!!! :)

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    Nutritional Facts for Curried Pumpkin Soup

    Serving Size: 1 (392 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 274.7
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 4.6 g
    Cholesterol 24.6 mg
    Sodium 669.6 mg
    Total Carbohydrate 36.3 g
    Dietary Fiber 2.7 g
    Sugars 9.8 g
    Protein 14.3 g

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