Reviewed: Nov. 13, 2011

An easy, yummy soup for fall! I substituted 1/4 cup pure maple syrup for the sugar and it was great. Also added a few shakes of hot sauce to turn up the spice.

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Reviewer:

sassy

Cooking Level: Intermediate

Living In: Huntsville, Ontario, Canada

Reviewed: Nov. 11, 2011

This was OK..... curry was really the only flavour.

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Reviewer:

Kimmerino

Reviewed: Oct. 19, 2011

I really enjoyed this as a base recipe. I used fresh pumpkin from my garden and cortland apples because I had them on hand but everything else was to the recipe and it turned out great. I will definitely be making this again!

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Reviewer:

Phoenix

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

Reviewed: May 2, 2011

This wqas definitely a little odd, but I liked it. It was a little bit like a cross between applesauce and soup.

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Reviewer:

KKH3

Reviewed: Nov. 14, 2010

To vegetarian-ize, I omitted broth using water instead and used coconut milk where the recipe calls for water. I would have used vegetable broth, but was out. Still came out pretty good, like a creamy curried pumpkin soup.

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Reviewer:

Stephanie

Reviewed: Sep. 30, 2010

This is one of the tastiest soups I've had! I followed the recipe as posted, and found it to be thick and wonderful. I will be making this a regular. Thanks for the recipe!

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Reviewer:

Veggiesaurus

Reviewed: Sep. 28, 2010

***Ummmm, this soup is pretty good, but nothing that feels like comfort food, which was what I was searching for. I didn't add sugar, but I feel this soup is too apple-y (sweet) and not pumpkin-y enough. I agree with another reviewer that there is just something missing! It's too mushy. Since Macintosh apples are already soft, I'd reccomend just pulsing it quickly in the blender rather tham emulifying it. This way, there will be a few chunks of apple left. Made as per instructionsand it's too much like baby food.

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Reviewer:

Courtney Williams

Cooking Level: Intermediate

Living In: West Grove, Pennsylvania, USA

Reviewed: Jan. 10, 2010

Great start... For great flavorful soup shake it up a bit. Fresh pumpkin takes time but is always worth the effort. I used 2cups Pumpkin, 3 Apples, Yellow Curry, extra dash of Cumin, hint of Gram Marsala, and a sprinkle of red pepper. Spice keeps you young.

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Reviewer:

spamber

Reviewed: Nov. 30, 2009

May have added more pumpkin since we only had a 28oz can. Great taste, and tasted even better when reheating for lunch the next day

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Reviewer:

TERESITA79

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Atlanta, Georgia, USA

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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