Reviewed: Feb. 21, 2006

Fantastic!!! So delicious and low fat, I absolutely LOVE this soup. I added two tablespoons of curry powder for the extra kick. I also skipped the salt and used veg broth instead. I will make this all the time!

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Reviewer:

starexplosion

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Nov. 3, 2005

Excellent recipe!! Will definitely make this again...very easy. I added the fat free sour cream to the soup while blending it as was suggested by another reviewer.

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Reviewer:

MAGGIEMITCHELL

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2005

Very unique, tasty & easy to make. Great way to use up garden zucchini- Tasty, satisfying soup for a cold Fall/Winter day. Thanks!

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Lauren H

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Reviewed: Oct. 5, 2005

Being a huge fan of curried pumpkin soup I had to try this recipe. While not as thick and creamy as my favorite curried soup recipe it was very good and I will make it again. The only change I made was to add some whipping cream at the end to thicken it a bit. If you have a hand blender use it! It only took a minute to blend it and there was no mess.

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clfan

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Reviewed: Mar. 8, 2005

For a creamier version try adding fat-free sour cream after blending. Or blended silken tofu (and vegetable stock of course!) for a protien rich vegan version.

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25 users found this review helpful