By ChrisMc on June 20, 2002
Photo by ms_bold
Photo by ms_bold
"A warm, spicy soup - I'm posting this a bit early; it's really a great fall and winter soup."
Serving Size: 1 (289 g)
Servings Per Recipe: 4
"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!"
"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."
"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!!!"
"Very good soup! I added some red pepper flakes and used a little more curry. This is a new fall favorite."
"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!"
"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!"
"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."
"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."
"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."
"I tried it and this was FABULOUS!!! I used butter instead of margarine and coconut milk instead of evaporated. DELISH!"
"Absolutely delicious!! The flavors are very well balanced and can be adjusted easily to suit your taste. My husband claims that this is the best soup that he has ever had. I have made it several times and I too would recommend that the amount of broth be reduced in order to create a more creamy texture. I also go a little crazy with the onion...using a whole onion chopped very fine. Will definitely be in my "Tried and Wonderful" cookbook."
"this was absolutely delicious and ended up being one of the stars of my thanksgiving feast! I tripled it to serve 12 (there were a lot of leftovers though) and ended up simmering it for a few hours since I had the time. I tasted it before adding the milk and it was already so delicious that I was hesitant to change too much. I ended up adding 1/3 of the milk it called for and it came out perfectly! Served with herbed croutons. Thanks so much for a winner."
"So very delicious!! I replaced the condensed milk with a can of coconut milk, and added a couple teaspoons of red curry and minced fresh ginger. Yum! Perfect for a chilly fall day, can't wait to make it again!"
"Fast, easy pumpkin soup. I used real pumpkin and a couple of spoons of creme fraiche instead of the evaporated milk. I also used red curry paste instead of regular curry. Next time I will try coconut milk. Good, easy, forgiving soup recipe."
"Very, very easy. Made for salt-free kid and she liked it a lot. Did not add evaporated milk, swirled in some FF sour cream at serving time instead. Will make again. Thanks."
"I fixed this the past Shabbat and it was a true winner! The only thing I did was I put it through a blender prior to adding the milk and I use coconut milk for a parve soup. I also add a tsp of grated ginger. Even my Mr. Picky 7 yr old son wanted seconds!!"
"Very good recipe...we really liked it. The only changes I made were to decrease the pepper to 1/4 tsp., increase the curry powder to 3 tsp., and add 1 tsp. of dried parsley for color. Oh, and I used skim milk instead of evaporated milk."
"I've made this several times and my pumpkin hating hubby loves it as well as my curry hating Dad. Surprising what they rave about when you creatively rename recipes. "Creamed Harvest Soup". I use mild curry so that I can add more without it getting too spicy-hot. And the evaporated milk makes for a fool proof prep without having to worry about tempering or cream curdling, etc. I really enjoy this soup and have looked forward to the fall and being able to share this with friends....and the fact that is sooo simple is marvelous!"
"Yum! I have been on a soup kick recently and this one is by far my favorite. Thank you for sharing."
"I had some leftover roasted pumpkin and evaporated milk from Recipe#102073 and this recipe fit the bill. I'm glad we tried it. Very tasty. I used my immersion blender to puree the soup. The soup was a little spicy, next time I would use 1 1/2 tsp curry and 1/2 tsp cumin for seasoning. Thank you."