The first time I made this I stuck to the recipe minus the seeds. It was excellent and deserving of 5 stars though some of the items are not readily handy now in the kitchen (canned pumpkin, curry, cream, and veggie broth) I decided to try some substitutions and found this recipe very versatile, healthier and still very tasty. The following was substituted: curry -> cumin, pumpkin -> cooked kabocha, vegetable broth -> good chicken stock, cream -> 2% milk. I omitted the soy sauce and sugar and added half an onion. In the butter, I sauteed the onions and then added the needed flour until it started to turn golden. I added the milk, the chicken powder, cumin and cooked kabocha, and blended it together with an infusion blender while cooking until it was creamy. I also added some water to thin the soup though this is personal preference and you can use milk instead. The taste was wonderful and warming especially now that the weather is much colder. I find I didn't miss the sugar too much since the kabocha was quite sweet, and with a good blender even the cream is not necessary to make it smooth. Thank you for the base recipe and hope this is useful to anyone who has squashes around!
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The first time I made this I stuck to the recipe minus the seeds. It was excellent and...