83 Reviews

I love pumpkin soup and this was a good one. I doubled the curry because I like a little stronger flavor. Rich, and soooo incredibly good. Very, very easy to make. Even my husband who was very hesitant gave it a thumbs up. Thanks Nurse Di.

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Laylagirl October 22, 2002

I am not a big fan of Pumpkin Soups, but I do like it Curried and this has such a high rating. This was good and I will keep it at hand when required! My 4 yr old requested pumpkin soup to use up a Kent Pumpkin. As the fresh pumpkin is much more watery than canned I adjusted by only putting 400ml stock, 375ml ev. milk, twice the pumpkin and I upped the curry to 2tsp which was probably 1/2tsp too much for us. I omitted the nutmeg as I didn't have any. Oh and garnished with greek style yogurt and served with Cheesy Rolls this meal is great rather than just good.

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YnkyGrlDwndr April 26, 2010

This is a wonderful recipe. I used light margarine and fat free evaporated milk to fit my plan and I don't think it took anything away. Also, I calculated this soup to roughly one point per serving for any Weight Watchers out there. Thanks for posting.

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Amber of AZ May 22, 2003

So easy and quick! Used pumpkin purée I had in my freezer. (I basically bake a pumpkin split in half and put on a oiled baking sheet, pulp in, at 350 until it is cooked. Then, I remove and purée the pulp, cool, and store in 2 cup freezer plastic bags. Good for a year). Did 4 times the recipe for a party in a huge soup pot. I added 1 chopped clove of garlic per recipe (so total 4 cloves). Delicious.

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Anoushka October 31, 2013

this is fabulous! i love the idea of using evaporated milk to make this creamy without adding a ton of fat. must remember that trick for other cream soups. i was out of mushrooms so i increased the onion to more like 3/4 cup and added 3 big cloves of garlic, that worked very well. my curry powder has a heavy cinnamon note which i'm usually not fond of but it worked fine for this, i added closer to 2 tsp since mine is very mild. i also added about a tsp of dill which i think is a nice counterbalance. i was expecting this to be a bit on the sweet side but it's lovely and savory. will make often! thanks you!!!

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spiritussancto October 25, 2011

I was amazed at how quickly this soap came together. I didn't have any evaporated milk, so I used coconut milk instead. The flavor was great. A good hearty soup, perfect for a cold day.

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Lt. Amy February 24, 2010

This is one of my new favourite soup recipes. I've used cauliflower instead of mushrooms and it turned out wonderful as well! A nice, warm winter soup

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collkw33 February 18, 2010

WONDERFUL! Perfect for a chilly fall dinner. Even better on the 2nd day.

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candidmom October 20, 2009

update...made again..roasted the squash, no mushrooms or flour, used coconut milk and Vj's curry masala mix, blended to make a cream soup and otherwise followed the recipe....1st time made(omitted milk, flour,butter and mushrooms)roasted green squash in oven with whole onions and garlic in skin. heating pans up with coconut oil first. Meanwhile heated up canned coconut milk, vege stock, curry, cumin, honey,cinamon,nutmeg and loads of freshly grated ginger. Pureed roasted veges and added to soup. Amazing and freezes well. Making again today and going to also roast mushrooms adding to pan later and also some gram masala along with curry. Next time going to add apples with the veges too.

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Oishi November 30, 2015

This is such a great soup, it is not your classic pumpkin soup, but still really good. The mushrooms and the curry make it unique.

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May I Have That Recipe August 08, 2014
Curried Pumpkin Soup