61 Reviews

This soup is delicious! I got a pie pumpkin in my CSA box ... fresh pumpkin made this even better. I used veggie broth and reduced it to only 2 cups. I used only half a cup of coconut milk ... it's plenty creamy!

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allison.e.rose October 01, 2011

I used coconut milk for evaporated and butter for margarine. I also served with a dollop of sour cream. Excellent! Easy, too. I also LOVED the pieces of onion in it. I think I sauteed them for 2 mins. instead of one. Coconut milk was a wonderful suggestion.

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earthpet July 17, 2011

Ok, WOW! I debated for a bit whether to try this...it's so simple really. And I've wanted a pumpkin soup my family would enjoy for so long and I've tried so many-I just didn't know if I was up for disappointment again...WOW!!! THIS SOUP IS JUST THAT FABULOUS!!! My 17-year-old and I are licking the bowl after finishing the second bowlful...SOOOOO GOOD!!! STEAMING, HEALTHY, BEAUTIFUL GOODNESS!!! I CANNOT SAY ENOUGH GOOD THINGS!!! I need to clarify a bit though. I had a 30 oz can of pumpkin. I figured I would use half a can and make pumpkin spice bread with the rest. Well, I read the recipe wrong initially and put in 1 T. of curry and was getting ready to scoop out another T when I thought...2 T or 2 t??? So I checked and realized error. I tasted. Hmmm...that's spicy stuff, curry powder. So I threw in the rest of the pumpkin and added 2 packed T brown sugar, pinch of cloves, ginger and nutmeg. Also, kid does not like velvety smooth soup, so I chopped up a few handfuls of baby carrots, probably 3 medium carrots and sauteed those with onions and spices. As long as she can chew on something she's usually happy. THIS IS A PERFECT SOUP! HOMERUN! I'M SURE EVEN HUBBY WILL APPRECIATE IT! THANK YOU SO MUCH!!!

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georgeweezie_8318418 October 18, 2011

I just consumed my first bowl. :9 This is a very simple and yummy soup. I took the advice of others to maintain that thicker quality, and cut back on the chicken broth by one cup (however, I doubled the ingredients). I too, also used coconut milk per everyone's suggestion. Great substitute to evaporated milk; made the soup creamy and rich. NOT that the soup is bland by any means, but I will be adding a little spice to it next time to give it a little kick. I didn't find the soup spicy at all, again not a critique, just an observation compared to some comments... I love this recipe because it's very obvious even after my first attempt, that you can add your own touch to it without throwing the intended flavor off. For instance if you prefer more of a curry taste or pumpkin influence, then add a bit more of either. As is however, it is very balanced between the two flavors. And so, so easy to whip up!

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ToeKnee3 February 17, 2011

This might be the greatest thing I've ever tasted. I'm on the paleo diet, and this is easily converted to a paleo-friendly dish. I subbed coconut oil for the margarine and coconut milk for the evaporated milk. I added extra curry and just a little ginger. Thank you so much, this will definitely be repeated several times this fall!

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NCSouthernBelle September 22, 2013

Very good soup! I added some red pepper flakes and used a little more curry. This is a new fall favorite.

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Raichka November 13, 2011

Super easy to make & tastes delicious! Even my husband who hates curry & complained about how bad it smelled while cooking ended up eating a big bowl & admitting that he was wrong for trash talking the pumpkin curry soup.

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pinkpamther October 28, 2011

I love pumpkin soup and this is a great version..I caramelized the onions and garlic with fresh ginger at the end, then added curry,cinamon, lots of crushed red pepper flakes and coconut milk , then topped it with a little yougurt and cilantro. I love pumpkin soup.

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Nancy_cooks_in_wyo January 14, 2013

I think this is a nice base recipe. I made it first just as described and found it a little bland and lacking. That may have been due to my expectations though, perhaps. I made it a second time. This time I added 1/2 t ginger, red pepper, 2 1/2 t curry, more salt and pepper than called for. I also wanted a thicker curry to put over rice so I reduced the chicken broth by a cup, used coconut milk instead of evaporated, then added yellow squash, zucchini, 2 potatoes, 2 chicken breasts, and a green pepper (these were just what I had in the fridge that needed to go). I served it over rice and loved it. The additional spices were just what I was looking for and it made a very nice fall meal. I will definitely use this recipe as a base again.

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slmcintire November 26, 2012

I tried it and this was FABULOUS!!! I used butter instead of margarine and coconut milk instead of evaporated. DELISH!

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ITRIEDIT April 02, 2012
Pumpkin Curry Soup