Reviewer:

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

Reviewed: Jan. 9, 2011

Good soup! I did add some sweet onion as suggested. After all of the seasonings were added, I still felt like it needed a little more. I added about a quarter tsp. cayenne, a tablespoon or two of brown sugar and a little ginger. I will make again! Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

Reviewed: Jan. 8, 2011

Excellent recipe which I have now added to my repertoire of fast, easy and wonderful autumn & winter soups. It was delicious, as written, but I've gradually introduced the following amendments to suit my personal taste: I use coconut milk instead of half-and-half; reduced the pumpkin to approx. 2 cups; and -- instead of curry powder -- I add 2 TBSP of green curry paste, which gives it a fresher, more complex flavor and just a touch more heat. Thank you so much for submitting this recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laura

Reviewed: Jan. 5, 2011

Omitted pumpkin seeds but added one small diced onion to beginning. Made as is, but added one extra tbs each of curry and sugar. Awesome soup!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jillinois!

Reviewed: Dec. 29, 2010

I made this soup for a group of 20 some people. It was a hit. I also added a couple of mini marshmallows to each bowl. The marshmallows melt and the bit of sweetness is very good with the curry. This recipe is very easy to make.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gayle3131

Reviewed: Dec. 23, 2010

Really different, but tastes great! I made it a couple of times and found that some sort of cream is necessary. Coconut milk works fine, but imo the cream tasted best.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

brandalynn

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 14, 2010

Great starting point, but I added and changed some things for my vegan taste: used plain almond milk instead of 1/2 & 1/2; added a cup of quinoa for added protein; added 2 Tbsp minced ginger root; used 1 Tbsp hot Madras curry powder and 1 Tbsp regular curry. I've also used pureed silken tofu for protein, but the consistency was not the same. Delicious recipe regardless!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

leilacle

Cooking Level: Intermediate

Home Town: Sioux Center, Iowa, USA

Living In: Augusta, Georgia, USA

Reviewed: Dec. 7, 2010

YUM! Used fat free half and half, and it was wonderful. Very rich and satisfying.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Aslo35

Reviewed: Dec. 4, 2010

WOW! I could not have screwed this up any more than I did, and it still turned out great! Thought I had veggie stock, but I didn't, so had to use chicken stock. Thought I had bought pumpkin at the store, but had accidentally bought pumpkin pie filling. I went ahead and used it, but then (obviously) omitted the sugar called for in the recipe. Used coconut milk instead of half & half per suggestions in the other reviews. TURNED OUT GREAT!!! Whole family loved it. Will try again with correct ingredients!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lizza

Reviewed: Nov. 27, 2010

Love this recipe! It is now part of our Thanksgiving menu but we start making in October because it's so good! I add a chopped onion, 1 clove minced garlic and 1/4 tsp ginger when melting the butter before I add the flour. It's not as smooth as it would be without these added ingredients but it still works (sometimes I add a little butter if it seems too thick.) Then when the soup is done, I use an immersion blender to make it all smooth again before I serve the soup. It tastes even better the next day!!

Was this review helpful? [ YES ]
2 users found this review helpful