Reviewed: Feb. 8, 2008

With a few modifications suggested by other users, this soup turned out FANTASTIC! Instead of canned pumpkin I used the flesh of 2 large roasted acorn squash that I've had as a centerpiece on my table since Thanksgiving. Totally worked. I doubled the curry powder and omitted the sugar. Topped with plain yogurt this stuff is amazing.

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Jewissa

	Cooking Level: Expert Home Town: Livermore, California, USA Living In: Davis, California, USA
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Reviewed: Jan. 21, 2008

An okay recipe. Was not completely thrilled. I was aiming for something like what I had sampled in a Thai restaurant, but this missed the mark a bit.

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Bruce W Cory


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Reviewed: Dec. 27, 2007

Pretty good. Per one suggestion, I did not add the sugar and used different apples due to what I had on hand. Not very likely to make again simply becuase my dh does not like pureed soups. But, even still he liked the flavor.

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TOBRETH

	Home Town: Dixon, California, USA Living In: San Jose, California, USA
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Reviewed: Dec. 27, 2007

Delicious! I omitted the butter and only used 2 apples.

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LizAlf82


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Reviewed: Dec. 20, 2007

Very good soup! High in flavor! I took some reviewers' advice and substituted the 4 macintosh apples for 3 granny smiths and 1 large carrot. I substituted vegetable broth for the chicken broth (I am a vegetarian), I omitted the 1 cup of water (I was afraid it would water it down too much), and I omitted the sugar (it doesn't really need any more sweetness beyond that which the apples provide). I served it with a dollop of light sour cream, which really made this perfect. A very nice recipe!

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Aimee

	Cooking Level: Intermediate Living In: Cocoa, Florida, USA
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Reviewed: Nov. 21, 2007

This was pretty tasty. I do prefer a savory soup rather than sweet. I used 2 braeburn apples and 3 carrots. I ommitted the sugar and added salt. Turned out to have a nice flavor. My kids even at it. Try serving with feta cheese crumbles.

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Nichole K.


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Reviewed: Nov. 11, 2007

We really enjoyed this recipe! I made it with roasted pumpkin, and switched brown sugar for the white sugar. Still delicious, but with a paler colour. I tasted similar at a winery and went looking for a recipe to make it myself. thanks!

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KarenA


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Reviewed: Nov. 7, 2007

This wasn't the best soup I've ever had, but it certainly wasn't the worst either. I took the advice of another reviewer and used a small fresh pumpkin. I roasted it in the oven for about a half hour to it would be easier to cube. I left out the sugar and I added the 4 apples. The soup was quite sweet on its own, so I'm glad I didn't add the sugar, because its very unnecessary. As for the curry, I could barely taste it in the soup. I swirled it with yogurt instead of sour creme. I will make it again, but next time I'll add double the curry powder, and substitute a couple of the apples for some carrots.

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Melanie

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Oct. 18, 2007

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.

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Lisa Rae

	Cooking Level: Intermediate Home Town: Winnipeg, Manitoba, Canada
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Reviewed: Sep. 29, 2007

Yummy soup, i added more curry though, next time i will use a little apple juice as well, even my 18month old ate it!!

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lilysmomma


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Reviewed: Aug. 24, 2007

Excellent for fall or winter meals.

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Jessie R.

	Cooking Level: Intermediate Home Town: Rapid City, South Dakota, USA Living In: Laramie, Wyoming, USA
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Reviewed: Aug. 8, 2007

Great recipe a nice change up from ordinary soups. Served it before Thanksgiving dinner and ALL enjoyed!

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CCGAL628


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Reviewed: Feb. 12, 2007

Fairly easy to make. I had three apples and used the rest of a container of apple sauce. I felt like it was missing something. I added a few TBS of Worcestershire and reduced sodium soy sauce. It DEFINATELY gave it the smoky flavor I was hoping for. Served with cheese tortellini.

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Shannon

	Cooking Level: Expert Home Town: Chelmsford, Massachusetts, USA Living In: Brighton, Massachusetts, USA
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Reviewed: Feb. 11, 2007

Delicious! I used Korean pumpkin and it still turned out really well. I added 2 tsp. garam masala for extra sppice.

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triviality


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Reviewed: Jan. 16, 2007

The sour cream brings it from good to great. If you like curry I recommend doubling the curry. Serve with naan or papadum . It freezes very well.

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kellyc96


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Reviewed: Jan. 3, 2007

i found using macintosh made it a bit too sweet for my taste. i tasted a lot of curry and sweetness, and not enough pumpkin, even though i added more pumpkin puree than called for. still a decent soup.

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brandon c


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Reviewed: Jan. 1, 2007

I've made this soup a couple of times now and it's always good. Most people can't quite identify the apple which really picks the flavor up. Another variation for warmer weather is to blend it well in the blender, adding a good shot of orange juice in place of some of the water and served chilled.

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Wendi

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Biarritz, Aquitaine, France
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Reviewed: Dec. 4, 2006

I like the simple taste of this soup. It doesn't take forever to make, either. I too left the sugar out. I also made a mistake and put in pumpkin pie ready made puree, instead of just pumpkin puree- it still tastes great.

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Jepper


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Reviewed: Nov. 20, 2006

was really disappointed with thie soup. it tasted like hot, bland apple sauce to me.

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supertearz


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Reviewed: Nov. 9, 2006

Got to say no on this one It's not you it's me, I swear.

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ALICEK

	Cooking Level: Intermediate Home Town: Laconia, New Hampshire, USA Living In: Olympia, Washington, USA
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