Reviewed: Oct. 31, 2009

Nice base recipe. It was a bit bland and needed to be doctored up. I added more ginger, two basil leaves, a tsp of Peruvian hot pepper sauce and garlic. As a personal preference I like to taste the crunch of the onion and I like how it looks in the soup. And I saved the step of pureeing the mixture and then don't have a blender to clean. A sprinkle of sea salt on the top just prior to serving enhances the flavor. We had this on Halloween and it was appropriately enjoyable for the occasion!

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Sep. 29, 2009

Great base - I added Turmeric and alot of Cayenne pepper for more zing, as well as some cauliflower for more body.

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AdiCroft

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 30, 2009

I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coconut milk, and perhaps that was my problem. It was too rich, so even though the flavour was good, there was an overpowering fattiness-- so much so I could hardly finish my small bowl. My recommendation-- do not use full-fat coconut milk!

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JPMJ

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2009

I made this tonight and my husband loved it! I made it in the crockpot so I wouldn't have to keep an eye on it. Turned out great. Very savory. I'm a fan!

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pennteller

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Reviewed: Feb. 14, 2009

Yum! I subbed olive oil for the coconut oil, and it was just as delicious. I had lots of people commenting on it and wanting to taste when i brought some to class the next day...and those who did were super impressed!

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darryn

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Reviewed: Dec. 25, 2008

Its a great soup if you like curry. It is thick. So a little goes a long way!

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JENLOTUS

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Reviewed: Nov. 28, 2008

This recipe was very tasty as is. I did it again reducing the curry powder to 1/2 teaspoon and added 1/2 teaspoon garam masala. Also great!

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Reviewer:

Errica

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Nov. 24, 2008

This very very good. I used chicken broth and hot curry and it was so spicy and flavor filled both my husband and I loved it.

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Aven

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Columbus, Montana, USA

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Reviewed: Nov. 16, 2008

Tasted just like a restaurant dish. Very good.

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Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 3, 2008

This soup was delicious! I chose this recipe because I love coconut, pumpkin, and curry, and I couldn't have been more pleased with the combination. My housemates and I made a huge pot of it with fresh pumpkins and it went really quickly. Also, what a great recipe to introduce people to vegan fare!

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Strubisatoaster

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Reviewed: Nov. 1, 2008

This was a really good soup. To spice it up a little bit, I added 1/4 tsp ginger and sprinkled in some cinnamon. Also, a dab of sour cream on top made this soup great.

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ruttere

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

A great recipe for curry lovers! I didn't have coconut oil so I just used olive oil instead. I also used fresh pumpkin and 2 cups of coconut milk. I served in a bread bowl and it was great.

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Emily310

Cooking Level: Intermediate

Home Town: Marine City, Michigan, USA

Living In: Oneonta, New York, USA

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Reviewed: Oct. 7, 2008

I am not the most skilled cook, but I thought this soup was very easy to make, and very delicious. I had some rice noodles on hand so when I re-heated the leftovers I added cooked noodles to the soup, and garnished with pine nuts (as suggested by a previous reviewer) and a little bit of fresh cilantro...just because I like it. Very good recipe, I will keep this one!!

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Marcie

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Reviewed: Jul. 13, 2008

This was fantastic - a friend of ours made this soup for my husband and I a few months ago, and this recipe was almost as good as hers. I made the non-vegan version (used butter and chicken broth instead of coconut oil and veggie broth), and it ended up being very good. One difference between this soup and the one my friend made is that she added a little turmeric to hers, which I will try the next time I make the soup - it adds a little extra kick. I recommend topping the soup with flax seeds and pine nuts for a satisfying crunch! It's also nice to serve it with some kind of bread for soaking up every last delicious drop. Thanks for this great recipe!

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