7 Reviews

An easy pumpkin soup to make, though I thought it was lacking in flavour. The ingredients list coconut milk and then the instructions say to add the coconut cream. I think the Korma paste I used must have been really mild as I think I could have doubled the paste and would like to use maybe chicken stock instead of the water to give extra flavour. Photo to be posted

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**Jubes** August 20, 2012

I made this for lunch today - you MUST add garlic and ginger (1 ts of each). A great base recipe. Made for ZWT8, The Fearless Red Dragons.

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cookingpompom August 17, 2012

Very enjoyable soup and a great way to use up our garden pumpkin that I roasted & froze in the fall. The only thing I would do differently is to use broth instead of plain water, it was just missing that base flavour to me. I guess a lot depends on the curry paste you use - I used a homemade one (Korma Curry Paste), which was very mild and not concentrated like the jarred varieties...so due to that I used a lot more than 2 tsp. Nice belly warming spicy soup!

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magpie diner January 15, 2011

Really good how I changed it a little. I used Julie's Curry Powder Mix, a sweet curry powder and added some butter (ghee- clarified butter is generally used in paste). I used 1 butternut squash and 1 acorn squash, full-fat coconut milk & coriander to garnish. I replaced some of the water with a mixture of homemade meat stock & homemade vegetable stock. I would make this a similar way again. Made for Everyday's a Holiday March 2010.

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UmmBinat March 22, 2010

We just loved this pumpkin soup with that little bit of extra kick from the korma paste (I used a generous tablespoon) and coupled with the sweetness of the coconut milk it was great, I did use just under 2kg of butternut pumpkin and upped the rest of the ingredients accordingly. Thank you katew, made for Swap #29 - June 2009.

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I'mPat June 02, 2009

Very delightful soup here. I didn't have mild curry paste so used normal paste...it was quite "hot" but even the kids ate more than one bowl each! Will make again, I'm sure. Made for Zingo, ZWT4. (-:

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A Good Thing July 11, 2008

Delicious Kate! I made this with some frozen pumpkin from my garden, and also used home-made coconut milk. The combination of curry and pumpkin is really good, and the coconut added a different level of flavours. We thought that it was just a wee bit too sweet for us.......not much mind you, so next time I might add half the coconut milk and top up the rest of the liquid with vegetable or chicken stock! I sprinkled the top with cumin and a mix of chopped fresh parsley and coriander. Made for Zingo and ZWT4 - another fine recipe from Kate-kins! Merci - FT:-)

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French Tart July 06, 2008
Indian Style Pumpkin Soup