The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 28, 2006
My husband and I love this! Additions we've tried: potatoes (pre-cooked), chopped red pepper, cayenne pepper. I always substitute evaporated milk for half-and-half.
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Cooking Level: Intermediate

Home Town: Holt, Michigan, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 21, 2006
Made the pumpkin roll cake on this site this morning and started looking for something to do with the leftover pumpkin. Thought this sounded really good and it was!! I used chicken broth, evoo in lieu of the butter, skipped the sugar, used more soy sauce than suggested, garlic and onion powders and some hot sauce to add a little kick. Fat free half and half worked wonderfully. This thick and delicious soup will warm you right down to your toes. Thanks Mary!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 1, 2006
A delicious blend that I would not have thought went together. I made it for a party and it was a big hit.
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Cooking Level: Expert

Home Town: New Middletown, Ohio, USA
Living In: Fussa, Tokyo, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 25, 2006
Warms you inside and out - the curry adds just the right amount of spicy heat to the soup, without taking away from its comforting effect.
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Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 5, 2006
I bought a pumpin at the farmer's market for making pie & seeds, but found this recipe on a "quick meal" search & thought, "What the hey? Sounds healthy & the ratings are great." SO>>> I followed other reviewers & added about 1/4 Cup of food processed onions to the bubbling butter, then did the recipe as followed. Added about 1 cup of shredded chicken to it & used Coconut milk instead of the 1/2 & 1/2, AND I used Indian Curry which made it near impossible for my children to feed their bodies so wonderfully as my hubby & me! Made wheat rolls & topped the soup with the seeds & we were so satisfied, in & out! This is a great, warm up your insides & get your nose running soup! So good for you too! Thank you for this addition to my fave site! Now this recipe card sits in front row in my soup slot in the recipe box!!!
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Cooking Level: Expert

Home Town: Guelph, Ontario, Canada
Living In: Duluth, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 4, 2006
This was good. I skipped the roux, but sauteed some minced garlic cloves and minced onions, then added the broth. Homemade chicken broth, no less. And I used evaporated milk instead of half & half.
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Photo by DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 2, 2006
Very rich!!! Suggest eating in small portions. Went over well at a girls' night Halloween bash!
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Cooking Level: Intermediate

Home Town: South Elgin, Illinois, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 10, 2005
Delicious and simple! A new favourite.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 19, 2005
The soup is great! Instead of canned pumpkin, I used fresh pumpkin, baked it for 30 minutes the night before. The baked pumpkin turned out to be so soft that I mashed the it using a laddle instead of a blender. I also used curry paste and added a bay leave to the stock as recommended. My friends LOVE the soup, will make it again, very soon!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 3, 2005
I just made this recipe for lunch. I love pumpkin and had tried another recipe for pumpkin soup which was not so great. This has just the right combination of savory and sweet to really enhance the flavor but its not so sweet that you feel you should bake it like a pie. What a great way to add some variety to your diet. Plus it uses canned pumpkin which is so convenient. Many recipes I found on line required baking a whole pumpkin. Nice for gourmets but when a 19 month old is waiting, not so good. I added slivered almonds and a nice sprinkling of white cheese on top.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 24, 2005
I wish this recipe was a bit sweeter. The tangy quality was nice and it had quite a kick to it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 13, 2004
Fabulous! The Curry wasn't too much and I found the recipe perfect just the way it is! I only added a drop of cream to the top of each soup bowl for decoration before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 25, 2004
Great easy recipe! I added 3 small bay leaves and some poultry seasoning. I think chicken broth or stock could be used in place of the veggie broth if necessary. I WILL be making this again! I did not use the seeds. Thanks for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 29, 2004
I really liked this flavor, but I'm knocking off one star just cos I had to modify it so much. I used a milk/margarine combination because I can't eat cream, and I added more curry (and the second time around I will use even more.) I also added sauteed onions, as was suggested in the description. I thought that this wasn't going to make a very good meal on its own, so I cooked up some rice and ladeled the soup over the rice. The end result was very tasty and filling--- the pumpkin works well in this recipe!
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 2, 2004
this was a delicious soup and very easy to make with very little ingriedients. The only thing I would change is to add some mixed veggies, or other something complimentary to the dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 23, 2003
It needed more curry, so I used it, it needed cream so I used it....then everyone liked it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 2, 2003
What a great recipe! At first I thought there was an error on the amount of curry to use, but it was perfect. The soy sauce added a great touch. I've served it twice now and each time everyone asked for the recipe. I was too lazy to toast the pumpkin seeds so just used sunflower kernels.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 5, 2003
as always, this is a wonderful recipe- I have tried many of the modifications suggested by some of the reviewers! I especially like adding an extra tbspn of curry powder or using curry paste! Also, I now usually add about two cups of cooked brown rice at the end- this really gives it some more substance! Well, it's October- so I am off to stock up on some canned pumpkin!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 4, 2003
I had high expectations due to the number of positive reviews but I thought this was just okay. I did it with the sauteed onions and even added about 2 cups small-diced potatoes which I cooked separately, drained and then added with the onions. Maybe I'm just not a "cream soup" fan, because while the flavor wasn't bad I found myself wanting more substance. The potatoes helped, but I was wishing for something more. I did use whole milk to cut down on calories and used chicken broth instead of vegetable. Would make again, but only as a small first course for company dinner.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 28, 2003
Everyone loved this soup. So easy to make. Although I thought it was a little thick no one else thought so. Great flavor and easy to make. Two nights later they were asking for it again. Thanks
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