3 Reviews

Yum, we are having few cold and raining days the last few days so this was perfect for lunch. I doubled the recipe because I had a large pumpkin otherwise I kept to the recipe. The curry went really well with the soup and the soy milk made it really creamy. Served it with some toasted Turkish bread. Thank you YogaLife

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Chef floWer April 13, 2008

This is a great recipe. I can't believe I've never made soup with canned pumpkin before. It's so easy and makes a yummy soup. I didn't have any soy milk so I used a 15 oz can of lite coconut milk. I think really any milk would work. I didn't have any vegetable broth so I used 2 c. of water and 2 T. Knorr vegetable recipe mix. I'm so glad I tried this recipe. Thanks for posting it.

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maryandkevinaz September 12, 2013

I've made this for the last 2 years and it's awesome. The first year, I had no soy milk, but did have almond milk, and it was wonderful, so that's what I continue to use!

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chamiltoncbp November 03, 2010
Vegan Pumpkin Curry Soup