Yummy, perfect Fall soup! We doubled the recipe and it was the perfect amount for our family of five with a little leftover for the next day. Also added some cilantro to the mix at the end and topped with a bit of sour cream. Thanks for a GREAT recipe that has been added to our favorite soups!
This is very good. I wasn't sure what the end result would be but I was not disappointed. I could definitely taste the curry (which I love). I don't think my kids or husband would like this but that is okay- more for me!
Very good and very easy, two of my favorite things! I used 2 cups of pumpkin (because that's what I had thawed and I didn't want to waste the other cup). In the future, I'd probably add just a touch more broth when I do that, as it ended up very thick. But it still tasted fantastic!
I admit I made changes to the recipe, but it was great regardless. I used enchilada sauce instead of diced tomatoes due to a shortage in our pantry. Furthermore, we added the entire can of pumpkin (cuz what would I have done with the rest and I hate to waste.) We then found it not sweet enough (not that it needs to be sweet but just not one note taste either) so we added about 1 Tbsp of sugar. We used bouillon instead of chicken broth. And we used pinto beans instead of black. Come to think of it, not much of the recipe is the same, but it was GOOD. Thanks for sharing. Great for hillbilly Bob with not much stuff in the pantry.
I took this to Guadalupe House 11/20. Everyone loved it. I used fresh cooked pumpkin which is watery, so it didn't thicken as much. And I didn't add the sour cream.
I will definitely make this again.
Lovely, warming soup! The flavors are great - loved the addition of curry and cumin seasonings. Thanks for sharing!
Loved this! Simple to fix and great mix of flavors. Loved the curry flavor and creaminess from sour cream. Will definitely make again. Thanks for sharing the recipe!
Loved it! Minor changes...added a dash of cayenne; used 1/2 tsp hot curry and 1/2 tsp curry powder. I think I'll add a tad more next time. Needed a little more salt & pepper but this was *delicious*! Thank you for posting!
I had a half of a large can of pumpkin in the freezer to use up, so I added it all and I pureed my can of tomatoes. We like lots of spice in our soup, so I ended up adding extra cumin, some smoked paprika and chili powder. This makes a thick satisfying soup that is very filling. Thank you for the recipe.
This was good, and filling, but a little bland. It may be partly because I used fresh pumpkin and beans from scratch (not canned.) For the leftovers, I added a little more salt and a little red pepper and simmered another 20 minutes or so. That came out much more to my taste.