Reviewed: May 10, 2012

Great recipe! I did run into one problem - I substituted red curry paste for curry powder, which was delicious flavor-wise, but the curry was much stronger than I anticipated. I used about two teaspoons of the paste, and I actually made the soup so hot I had trouble eating it! I'm sensitive to spicy food though; my hot-food-loving friends who were over for dinner raved about it. (Served it with corn bread by the way - really great combo.)

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Reviewer:

Anna

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Oslo, Oslo, Norway

Reviewed: Mar. 30, 2012

My pickiest kid liked this. I doubled the curry and coriander and omitted the red pepper. Salted and black peppered to taste at the table. For a family of 5, I will double the recipe next time.

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Reviewer:

margaret

Reviewed: Feb. 6, 2012

Very unusual combination of flavors, but a really nice soup. I love curry and I like the addition of healthy coconut oil! The dash of crushed red pepper flakes gives it just a little kick.

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Reviewer:

claudiamedic

Reviewed: Jan. 16, 2012

I followed the advice of reviews and omitted water. I modified receipe by using 4 cups of chicken broth for liquid, I like spicey so increased garlic a bit and increased ginger. I only like fresh pumpkin and wanted creamier soup so added 4 cups of fresh roasted pumpkin. IT REALLY WORKED! Fresh roasted pumpkin has more texture and water content, this helped with consistancy. It tasted like i came out of professional resturant. Everyone was pleased. Will cook this again.

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Reviewer:

shadow

Reviewed: Jan. 15, 2012

This was surprisingly good. And I don't like pumpkin anything.

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Reviewer:

Tracy in MN

Cooking Level: Beginning

Reviewed: Nov. 28, 2011

YUM! Thanks for this great vegan recipe. I used fresh pumpkin, a little extra vegetable broth to water down my full fat coconut milk, and added some turmeric, chili powder, fresh ginger and garam masala. Threw it all in the slow cooker and blended with the immersion blender...a great meal just two hours later.

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Reviewer:

ALZ

Cooking Level: Intermediate

Home Town: Norfolk, Massachusetts, USA

Living In: Victor, Idaho, USA

Reviewed: Nov. 22, 2011

amazing! everyone loved this in my family! *didnt used the coconut milk, but skim milk and tasted delicious!

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Reviewer:

Amydeanne

Reviewed: Nov. 17, 2011

First vegetarian recipe I ever tried. So very easy and very very good. Will definitely be making this one again.

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Reviewer:

KitKat4Life

Reviewed: Nov. 14, 2011

I love that this recipe calls for coconut oil and milk. Yum! I made this soup before work one morning as I found myself with extra time. I didn't have any coriander and was heavy handed with the crushed red peppers as some reviewers had said the recipe was bland. For some reason I thought it would be a good idea to crock pot it all day and blend it when I got home. Oops. It looked rather over cooked by the time I got home. I blended the cooled the soup and tasted it....and my mouth was on fire! I added another can of coconut milk and a dash of salt and it was delicious.

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