Recipe by Debbe Hallborg
"This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Macintosh apples - peeled, cored and chopped
onion, finely chopped
1 (15 ounce) can
A truly delicious soup! I omitted the sugar from this recipe and still found it nicely sweet (thanks to the apples). Since you can always add sugar, but can't subtract it, I'd recommend not adding it until the end - if you need it. I made my soup with a small fresh pumpkin that I cubed and simmered until soft (25-30 mins.) I potato mashed the whole thing before transfering in batches to my blender. I found the curry flavour and intensity very mild, but I also like very hot foods, so perhaps some may find this spicy.
Instead of sour cream I swirled a bit of low fat yoghurt and grated a pinch of nutmeg on top - pretty and delicious. Enjoy!
I followed one of the reviewers suggestions and intended serving this soup as a first course for Thanksgiving dinner. I spent money and time making this recipe but found it inedible - very seriously. I would not wish this soup on my Mother-in-law and was forced to make another first course.
Very nice soup! I didn't want to make it too sweet, so I omitted the sugar, added only three apples, as well as three large carrots. The carrots really complimented the taste! I also let the soup simmer for 45 minutes instead of 25.
I served this at a bunko meeting. Either you like it or you don't! I followed the recipe as written. I would have added more sugar and less curry.
I really enjoyed this soup. I did add about 1/8 cup of brown sugar and omitted the white sugar and water. I like my pumpkin soups sweet and thick. I also added a shake of crushed red pepper flakes and a dollop of sour cream to my bowl. This is a very quick and tasty soup!
This soup is fantastic! But watch out - it definitely has a kick to it! The combination of cumin and curry along with pumpkin is absolutely divine. Definitely a good fall soup. I thought the apples would stand out more, but I hardly tasted them - they just pureed well to make a wonderful thickness. I would have thought there was cream in this soup, but it's very low fat!
It's awfully sweet--I ended up cutting
out the sugar and reducing the number
of apples to get something that suited
my taste... A good hearty soup, with a
touch of the exotic.
Delicious!! I added extra curry, and topped with sour cream and cilantro....This soup rawks harder than Molly Hatchet!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Pumpkin Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 131
** Calories from Fat: 31
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This creamy pumpkin soup is a fall favorite.
Learn how to make an elegant curried pear soup garnished with sweet yogurt.
Showcase the delicious flavors of squash in this creamy, low-fat soup.