Reviewed: Nov. 25, 2009

Mmmmmm! This is the best soup I've made in a long time. I only made a few small adjustments. I used Fuji apples, and since they were organic, I didn't peel them, thereby adding (or not removing!) extra fibre from the soup. I also used my own fresh pureed pumpkin, and substituted 4 cups water + 2 chicken bouillon cubes for the broth. It didn't need the sugar, but I did add a bit of cayenne pepper for a bit of an extra kick. I'll be making this one again!

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J-9

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 2, 2009

Really good! I used some fresh baked pumpkin and some pumpkin puree for this recipe. I recommend serving it with a dollop of sour cream.

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esilas

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Reviewed: Jul. 6, 2009

Really good. I grated the apples, cut curry down to 2 tsp, and added 1/2 tsp cinnamon at the end of the cooking. I only put a little of it in the blender and mixed it back in with the rest of the pot. Thanks Debbie

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Kay

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Reviewed: Jan. 31, 2009

Excellent soup, nice blend of flavors. I left out the extra water and the sugar and didn't blend the soup. Will make this again!

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Kathleen

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Reviewed: Jan. 22, 2009

I love curry dishes and I love pumpkin soup, but this is definitely not my favorite recipe. It was too apple-y and there was too much curry and not enough additional ingredients to unify it. it was weird because you could taste the individual ingredients. This is not something I will be making again. If you're looking to punch up a pumpkin soup, follow a traditional recipe and add a carrot and some rosemary.

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HeatherAmber923

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Reviewed: Nov. 11, 2008

Delicious! I used 1 cup of unsweetened applesauce and 2 apples and increased the amount of curry and cumin by 1/2 a tsp. each. I also cut the amount of onion in half, but I still thought the onion taste was a bit to strong.

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GreteSamsa

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Reviewed: Nov. 8, 2008

Loved it! This recipe is different than any soup recipe I've ever made. I like to try new things and was curious how a pumpkin soup would taste. Mine wasn't too sweet as some people thought. I was trying to use up apples leftover from apple picking, and since I believe McIntosh apples are a bit tart and pretty small, I used some smallish winesaps that are semi-tart. Some reviewers thought it needs cream, but that is what the dollop of sour cream/yogurt (at serving time) is supposed to accomplish. Instead of doing that, I opted for adding 3/4 cup of cream to the recipe which I added near the end of the cooking time. Oh, I didn't go through the trouble of putting the soup in the food processor - I used my immersion blender and it worked out fine. Delish!

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tperry1234

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Reviewed: Nov. 5, 2008

I should have listened to the few bad reviews on this because I too spent quite a bit of time preparing an absolutely inedible soup. So disappointed!

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Quinn

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Reviewed: Nov. 1, 2008

I agree with the people that say there is something missing. I love the curry and the apple. I think maybe it would be better with a cream base, rather than a broth base? I'm not really sure.

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Brittany Wilson

Cooking Level: Intermediate

Living In: Monterey, California, USA

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Reviewed: Oct. 25, 2008

This is a good starter recipe but I had to add more sugar. I used 3 tsp brown sugar, added a touch of sweet potato, carrot and butternut squash puree (which I had on hand) and it was delicious. I thought it was a bit bland just as is. It needed more sugar in my opinion to bring out all the wonderful flavors. I had a soup just like this Whole Foods and fell in love with it and just had to try to duplicate the recipe. This was pretty close! I will make this again with my additions.

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Linda

Cooking Level: Expert

Home Town: Delton, Michigan, USA

Living In: Middletown, Connecticut, USA

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Reviewed: Oct. 16, 2008

A nice soup for a crisp autumn day; however, I found that, even with the four McIntosh apples, it still seemed rather bland. I added 2 tablespoons of brown sugar and 1/3 cup of heavy cream and a pinch of nutmeg and it developed the flavor I was looking for. It's nice topped with roasted pumpkin seeds instead of croutons.

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Chuck Wesserling

Cooking Level: Intermediate

Living In: Dearborn, Michigan, USA

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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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Niki

Cooking Level: Expert

Home Town: Eden, Utah, USA

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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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pinkypink

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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