We liked this soup very much, in fact my daughter raves about it. Due to dietary issues, I used reduced sodium chicken boullion rather than butter and in place of the veggie broth, lite coconut milk rather the 1/2 and 1/2, reduced sodium soy sauce, and brown sugar. I finely chopped some onions and carrots and sauteed them first, to give a little more texture to the soup. What a wonderful aroma! The first night it wasn't spicy to the tongue, but gave a nice, warm feeling inside. The leftovers however, had much more of a curry bite (a good one!) I'll make again, but will play with the seasonings a bit to get it more to my taste, especially since I'm dealing with reduced the sodium and fats. Some have mentioned it turning out thin, especially when they used the lite coconut milk, but mine did not turn out thin at all - it was the perfect consistency for pumpkin soup.
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