Reviewed: Nov. 14, 2011

Wow, this was so bad. I followed the recipe and I couldn't eat it. My wife couldn't either, and she tried. I had hopes, but this dashed them.

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Reviewer:

godsbug

Reviewed: Oct. 25, 2011

Very good, worthy of serving to guests. I couldn't find unsweetened coconut milk so I used regular. For the lemon grass I used a full stalk, cut into 3 or 4-inch strips, and pounded it in the pan with a meat hammer to expose the pulp. Before pureeing the soup I sifted it to remove the lemon grass pieces. I thought the soup was a little too liquidy so I boiled a lot of it off. I heard sugar pumpkins have less moisture than regular pumpkins so that might fix the problem.

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Reviewer:

Amy

Reviewed: Oct. 24, 2011

I made this as the recipe calls for it. Does not do anything for me...Not a fall/harvest pumpkin feel or taste and also not spicy or Thai tasting. All and all, a pretty big disappointment. Now I have three more nights of blah to look forward to. Not sure why this got such good ratings.

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Reviewer:

Amalai

Reviewed: Jul. 25, 2011

Great soup. Very authentic and the chillis certainly give it a kick.

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Reviewer:

kknightbridge

Reviewed: Jan. 2, 2011

Just made this: it was really nice. The combination works surprisingly well. I did add a bit of salt, nam pla (fish sauce) and a tablespoon of lime juice to give it more kick. If I did it again I'd use 4-5 sticks of fresh lemon grass, cleaned, bashed and cut into 3-5cm long strips.

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Reviewer:

Ryan

Reviewed: Dec. 20, 2010

Followed the recipe to the T but found it exceptionally bland. Added grated ginger and cooked a while longer, but still no flavor. Definitely needs more punch, perhaps helped by lime or lemon.

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Reviewer:

HTK

Reviewed: Nov. 25, 2010

Loved this! I felt like I just made restaurant quality soup...no, better! The key was to strain it after blending- it results in a smooth and beautiful soup. Next time I'll take it down a notch in the chile dept just based on preference, but it is very Thai tasting as-is. Try it!

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Reviewer:

akaria

Reviewed: Nov. 20, 2010

I only had canned pumpkin on hand, so I used that, but the soup was not as thick as I would have liked. Next time I will add less stock. As others have mentioned it didn't have as much flavor as I was hoping for, so I added some ginger and lime juice. This would make a great base, so next time I will plan on adding vegetables, and perhaps some chicken to the soup to make it more hearty.

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Reviewer:

Kat

Reviewed: Nov. 18, 2010

This soup is great! I added a Tbsp of red curry paste and doubled the garlic. So amazing and tasty!

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Reviewer:

chris

Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

Reviewed: Nov. 5, 2010

Preparing the pumpkin was a pain but I really wanted to try this recipe. I found it a bit too bland fo me so I tweaked it a bit. After it was cooked I added about 2 heaping table spoons of Brown Sugar, The zest of an entire lemon, juice of half a lemon and a good table spoon of curry powder. I then left it simmer for another 5-10 minutes. NOW it's tasty. It has some sweet, some sour, and some depth.

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