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Reviewed: Apr. 23, 2008

I love this...I always add 1 tsp of curry powder. Makes it extra special!!

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BONNERSF


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Reviewed: Mar. 18, 2008

thank you so much for this recipe. it was exactly what i was looking for. i have a lot of baked squash from last fall's harvest that needs to be cleared out of the freezer. in this recipe i used two pounds of hubbard squash pulp, so i didn't have to cook the soup for a long time, since the squash was already soft. also, i don't have access to good quality fresh lemongrass, so i picked up one of those tubes of processed lemongrass. another change i made was with the red chili's. my baby doesn't like me very much when i eat spicy foods, so i used half a red bell pepper with a very small dash of red chili flakes. it was the perfect amount of heat (think 1/4 star on the thai scale). excellent recipe & SO easy! thanks again!

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Reviewer:

trollmother

	Cooking Level: Intermediate
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Reviewed: Feb. 25, 2008

i love this soup. i added some curry powder and cilantro. yum!

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ras29


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Reviewed: Dec. 26, 2007

With all of the delicious spices in this soup, I was excited to taste it. I used dried lemongrass instead of fresh - that was a mistake. The bits of lemongrass were tough to chew and didn't blend in well. I used reduced fat coconut milk and I ended up not tasting any coconut flavor at all. Overall the flavor was dull. I can't help but think I did something wrong. Too much canned pumpkin, maybe. I'm not sure but with enough salt, my husband and I ate it anyway.

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LORI2573

	Cooking Level: Intermediate Home Town: West Jordan, Utah, USA
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Reviewed: Dec. 5, 2007

Aussies love their pumpkin soup... and they love their Thai, this combines the best of both. My entire family (small boys included) loved this soup!

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Reviewer:

Cari M.


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Reviewed: Nov. 13, 2007

After tasting it, I decided it needed some sea salt and some extra chopped lemongrass. Good soup.

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Reviewer:

Denali


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Reviewed: Nov. 12, 2007

A very simple recipe yet tasteful recipe. I added 1 tbsp green curry paste, 3 kaffir lime leaves, and 3 tbsp brown sugar -fantastic !

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Lisa C


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Reviewed: Oct. 29, 2007

This is a delicious recipe... well balanced and flavorful. We only used 1 chili pepper, and it wasn't spicy at all (maybe not spicy enough).

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fatmike


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Reviewed: Dec. 19, 2006

This soup is really good, but like others, a little too bland for my taste. The first time I made it, it was a hit. I couldn't find fresh lemon grass so I used powdered and I added a bit of curry and vegetable base (Better than Bouillion). I made some today since I had some pumpkin that I had pureed in the freezer. I was missing some, well alot of the ingredients so improvised...3 shallots instead of four, one more clove of garlic, no chicken broth so I made vegetable broth with the vegetable base, no coconut milk so decided to experiment and added 2 snack cups of unsweetened applesauce along with one cup of rice milk, again used curry (love the stuff), oh and about 1/4 of a red pepper since I didn't have chili peppers and a pinch of crushed red pepper for a little kick. Not bad... not bad at all...tastes about the same as the first time I made it.

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Reviewer:

Suzanne


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Reviewed: Nov. 1, 2006

Great soup! Careful with the chilies though, I doubled all the ingredients to cater for more people and I found that two chilie gave it a sufficient kick. Also added a couple of teaspoons of freshly grated ginger... yumeee ;o)

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Kev


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Reviewed: Jun. 24, 2006

Kerri R

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Kerri R


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Reviewed: Nov. 19, 2005

The soup was a bit too rich and the lemon grass left strings of hard fibers behind after blending. However, I will cook this again! I increased the seasonings and added some "Tom Yum" paste since other reviewrs thought it needed a boost. Next time I will do the same, but use lite coconut milk and use less coconut milk and more broth. This recipe is worth tinkering with!

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trfella


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Reviewed: Dec. 4, 2004

Excellent, really, really, good! It has a explosive flavor that is unique. But if your going to make it dont mess with the ingredients till you've tried it. PLEASE. Recomend for those who enjoy exotic food.

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Reviewer:

MICHELLY2


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Reviewed: Oct. 30, 2004

Definitely has a Thai flavor, but the ingredients aside from pumpkin, pepper and lemon grass are lost.

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Reviewer:

TMCGINNIS


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Reviewed: Jan. 14, 2004

I'd try it again cooking the pumpkin separately in the chicken stock, then adding the sauteed shallot, etc. right before sticking in the blender. The seasonings lost significant flavor cooking in the soup.

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Reviewer:

COOKING66


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Reviewed: Jan. 8, 2004

A friend of my mother-in law made this soup while we were visiting. It was WONDERFUL!!! I had to get a copy of the recipe. I am looking forward to sharing this wonderful soup with my friends.

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Reviewer:

TAMIB03


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Reviewed: Aug. 20, 2003

Great and easy recipe

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7 users found this review helpful

Reviewer:

JELWING


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