Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
There is (was?) a wonderful Vegetarian Restaurant in Los Angeles called "Inn of the 7th Ray". DH took me there when we were dating & hated the meal. I loved it. This soup tastes like something w...
I amped up everything here: more butter, more brown sugar and curry, plus some cinnamon and nutmeg. I made it with vegetable broth and got a very tasty, spicy and warming soup.
I used Cinderella (Fairy Tale) pumpkin I had already pureed and agree that it was at first a bit bland. I also found the seed garnish unnecessary. I added 1 tsp. of Kosher salt, 1/4 tsp. of whit...
Great soup! It didn't even need the garnish. I used a red hubbard squash and the hardest part was getting cutting up the very dense flesh. Otherwise, a straightforward, easy-to-make recipe.
Yummy way to use homemade pumpkin puree already on hand. I made a big batch and froze some for later. It was very good and I will be making again.