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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

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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samantha.hajicek 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

I hesitated a long time to make this because I just wasn't sure my husband and I would like it but it was really good! I left out the onion due to an allergy and used chicken broth as that's what I had on hand. Otherwise, I followed the recipe and was happy with the result. The flavors and consistency were great and it had just the right spicy kick. I thought it needed a decent amount of salt and maybe next time I'll add some shredded jack cheese as a garnish.

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kllywlmt February 16, 2014

I substituted Tandori Masala as for my spice, low sodium broth, lactose-free Half & Half for the cream, and doubled the black beans. Also slowly added hot soup to the half&half to heat it up prior to adding it to the main pot to avoid curdling. <br/> Although this is a relatively mild soup, that's important in my three-generation, picky-eater home. We served it with garlic bread and the meal was a hit! I like that it is so healthy and quick to prepare. The soup would also go well with toasted cheese sandwiches.

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Lowfat Linda January 27, 2014
Pumpkin and Black Bean Soup