Reviewed: Nov. 3, 2011

I absolutely loved this soup. The only changes I made was upping by half every spice except for the salt, and adding 1/2 tsp each of cinnamon and ground ginger. The soup was even better reheated the next day, and was a hit among my friends. Thanks for the great recipe.

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10 users found this review helpful

Reviewer:

Green Genna

Reviewed: Sep. 19, 2011

Yum! Loved it, as did my kids. **Update** Have made this several times since and have always used organic ingredients. Tried it this time with regular pumpkin and it was way too bland and not even as vibrant in colour - stick with organic!

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Reviewer:

chunkymonkey

Cooking Level: Intermediate

Reviewed: Sep. 9, 2011

My husband (who doesn't like curry) loved this soup! Great balance of flavors. Will make it again!

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3 users found this review helpful

Reviewer:

jastroud

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Aug. 9, 2011

good hot, tried to do it cold the next day and it wasn't my best decision. good flavor

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2 users found this review helpful

Reviewer:

kellymc125

Cooking Level: Expert

Reviewed: Jul. 20, 2011

This is a really simple soup. I am not a big soup maker, but I simply love curry and coconut, so anything that combines those - I'M IN! I only had a large can of pureed pumpkin so I SET THE SERVINGS TO 9 to use up all the pumpkin and didn't have coconut oil so subbed olive oil. After reading the reviews, I made the following changes: added extra pinch of red pepper flakes (1/4 tsp), added 1/4 tsp of ground cardimom, 1/4 tsp of cinnamon, and ground pepper to taste. Once it came time for the blender I used my handblender right on the stove (I love this thing for creamy soups!) and tasted. It had good heat, but did find the coconut was a little hidden (maybe b/c no coconut oil?) and the pumpkin flavour was not really coming through so I ADDED 2 TSP SUGAR. (remember my batch was 1.5 times larger so only maybe start with 1/2 tsp if you want to try it) It made a huge difference! Love this recipe! I will make again and try adding some chicken and rice and cauliflower as some have suggested. Thanks for the recipe! =)

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4 users found this review helpful

Reviewer:

BajaRose

Cooking Level: Intermediate

Reviewed: Jun. 8, 2011

I am a fan of using imersion blenders rather than a regular blender: blending is faster and there less risk of getting burned. The soup is pretty good. I love the consistency and the red peppers are perfect. I keep wondering if it would taste good topped with a little maple syrup.

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3 users found this review helpful

Reviewer:

Sagemoon

Cooking Level: Beginning

Home Town: Great Falls, Montana, USA

Living In: St. George, Utah, USA

Reviewed: Mar. 20, 2011

This was a very good soup. I left out the red pepper flakes for the sake of the kids, and I used full fat coconut milk, fresh pumpkin and chicken broth because that was what I had. We were very pleased with the results.

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Reviewer:

shris

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Feb. 11, 2011

Very tasty soup and so easy to make. I used red pepper flakes to kick up the spice. Yum!

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3 users found this review helpful

Reviewer:

Jen Pen

Cooking Level: Expert

Reviewed: Dec. 28, 2010

This was phenomenal--a great addition to our christmas dinner. I only made a few changes out of necessity, though I'm not a fan of changing a recipe before trying. I made it in the crockpot by sauteing the onons and garlic first then adding all the ingredients. I omitted the coconut oil (didnt have any) and only used a small mixture of butter/EVOO for sauteeing. Increased the garlic to 2 cloves, curry to 3 tsp, and the salt to 3/4 tsp. I had no veggie broth (hence increasing the salt) so I just used water in place of it. As another reviewer suggested, I added nutmeg, cinnamon and also a bit of pepper to taste. It was very nice and super spicy--just the way we like it. No ordinary soup for us. My husband RAVED about this soup for three days until it was all gone. I have to make it again soon.

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Reviewer:

mellie

Reviewed: Nov. 15, 2010

We really enjoyed this soup but I made some modifications. First I used a fresh acorn squash instead of canned pumpkin (just microwave steamed it and scooped it into soup), added extra curry and a little tumeric because we love flavor, and finally used a whole 15oz can of light cocount milk. Very yummy.

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3 users found this review helpful