This is a great soup and we loved it!<br/>I tried/prepared several times pumpkin soup with curry, but this the first time I tried it with a Thai red curry and it is an excellent recipe!<br/>Thanks a lot for posting this hit and the genial suggestion!
One of the pots of soup made for a family weekend that added variety to our meal. Made as posted using home made chicken stock, blending with my Bamix which has the soup nice and smooth in short order. We all agreed it was nice and creamy. Used a tablespoon of the Thai Red Curry Paste which was about right for us. It's one that I will definetley make again. Made for Soup Is On.
This is such a great soup! So warming on a cold winter's day/night. I followed exactly as written although I only used 1 tablespoon of Thai red curry paste. So it was spicy yet not too overpowering for our tastes. This soup is so thick and creamy, we loved it. I served the soup with toast and it was so filling, it made for a perfect lunch for this cold winters day!
Was going to cut this in half but then decided to go whole hog on it & am glad I did, 'cause it gave 2 of us two meals with a little left over! GREAT TASTING SOUP ~ I particularly liked the addition of the sweet potatoes, which I left unpeeled, but diced small before using! Used some homemade chicken stock & then used almost a tablespoon of the curry paste! We ABSOLUTELY LOVED IT & I'll be making it again! [Tagged, made & reviewed in Please Review My Recipe]
What a terrific surprise this recipe was! I have never made a pumpkin (or as we in North America call it, Squash) soup before, so I was not too sure what to expect. If I could give this 10 stars, I would. It was just amazing, with a wonderful blend of flavours. For me, it yeilded about 12 one cup servings. For those who count WW points, this soup is 2 points per cup, and was really filling. I paired it with some nice grain bread and it was a meal by itself. We really loved this soup, call it pumpkin, call it squash....it's GREAT! :)
Wow, this sure is kicking! I'm having this soup for my lunch & am loving it. Easy to make (except for my stick blender dying) & makes lots of yummy soup. I used a different type of pumpkin, which was larger than butternut, so think I overdid the curry paste a little, but we like spicy food. Thanks Potts for sharing this keeper.
What absolutely gorgeous soup !! The texture was so creamy and it certainly had a kick to it - a big one as I used 2 tablespoons of red curry paste.It made an enormous amount too so to Chef Potts a big thankyou from me and my family.