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Yum! Yum! Yum! I love anything pumpkin, so I might be a bit biased! But DH loved it too- and he's not so into pumpkin. The kids thought it was too spicy even though I didn't add the cayenne. I might cut back on the curry powder so they can eat it too- or leave it ( I loved the curry flavor) and just make them chicken nuggets! I used half and half and will "temper" it next time (that is- put the half and half in a bowl and add some of the hot soup to the bowl slowly so the half and half warms up slowly. You add about a cup of soup to the bowl then stir the whole thing back into the pot of soup). I would do this because my half and half curdled a bit. It didn't affect the flavor but it makes it look less attractive. I will definitely make this again and again. Thanks!

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kda949 October 18, 2011

This was very good! Really enjoyed it! The only thing I did different was add two cans of black beans.

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LoveGoodFood August 16, 2011

I made this vegan (w/rice milk) and added extra black beans. It was wonderful. I served with thin slices of tomato as garnish and even my non-vegan family members enjoyed it (this happens nearly-never!) Thanks for sharing.

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Sarabelle February 01, 2011

I thought this was great! I added bell peppers, garlic and an extra tsp of cumin. I also used 3 cans of beans and 1.5 cans of pumpkin and no milk. Perfect!

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peanutprincesses December 18, 2010

I too omitted the cream, added about 1 T garlic powder and a spoonful of sour cream when serving, the spices were just right, very good soup

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Sharon in VA October 16, 2009

The recipe should be 1 can pumpkin puree and 2 cans black beans. I love this soup. I like Spice Islands Curry powder and I've tried a lot of curry.

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Dessert Rose June 15, 2015

DELICIOUS! I made a slow cooker version (on HIGH). Warm up the slow cooker with the oil in it while chopping onions. Add onion and spices. Prep all the rest. Add to the slow cooker except the cream which I added once done. I added 1 sweet pepper and confused the amount of tomato (I used 1 can of 28 onces) and pumpkin (used 2 cups homemade purée). I used 1/2 tbs Madras curry). LOVE it!

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Anoushka May 13, 2015

Delicious! I changed the recipe a bit. I used canned "refried" black beans since they were already mashed. Instead of the cream I used vanilla coconut milk. The coconut with the curry and pumpkin smelled and tasted delicious. We served this soup over a scoop of rice. I will definitely make this again! Hard to believe something so easy could taste so good.

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anozira86 May 04, 2015

If you wouldn't use vegan ant stock, why would you use vegan chicken stock? Sounds to me like you are craving chicken, and cry. Soybeans are not cream. Idiot.

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anonymous1092589038 September 27, 2014

Made it as written, except used chicken broth and omitted cayenne so my young son would eat it. We were a little unsure what we would think, but we all loved it and will definitely make it again! Thank you so much!!!!!!

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tacia72 May 21, 2014
Pumpkin and Black Bean Soup