Reviewed: Sep. 23, 2012

I made this for a party to accompany a Honey Baked Ham- it was a huge hit! I tripled the recipe and it was almost gone by nights end. I added the onions, a bit of fresh garlic, and some minced ginger as others have done. Definitely a keeper!

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

Reviewer:

DEE0987

Cooking Level: Expert

Home Town: Crowley, Louisiana, USA

Reviewed: Jul. 10, 2012

I halved the recipe - single guy. I used evaporated milk and did add a pinch extra curry and a pinch of ginger. I used chicken broth instead of vegetable broth. I added two stir fried boneless chichen breasts cut into bite sized pieces and a can of drained chick peas. This was really good!

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

Reviewer:

billcreedportland

Reviewed: May 31, 2012

I had to use fresh pumpkin as we can't get cans of it where I live, but kept everything else the same. It was really good. Next time I would add some onion and garlic as others have mentioned just for a bit more depth but it was good as listed.

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

Reviewer:

Tara K

Cooking Level: Intermediate

Reviewed: Apr. 6, 2012

I'm a low carber so pumpkin is a dream food. So many things you can do with it. I didn't use any flour and used splenda in place of the sugar. It was scrumptious!

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

Reviewer:

dixiechickbs

Cooking Level: Expert

Living In: Dayton, Ohio, USA

Reviewed: Apr. 1, 2012

I made this with coconut milk (boxed, not canned) and wouldn't do that again. Will try again as written next time. Quite good still but not as creamy the way I made it.

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

Reviewer:

AmberBillerica

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Billerica, Massachusetts, USA

Reviewed: Mar. 26, 2012

This has become a common weekend request from my family, and I love that it is SO EASY to make. My alterations: 1 c. finely chopped red onion for some additional texture and flavor, coconut milk instead of cream, fish sauce instead of soy, and I serve it over a slice of crusty french bread (toasted in the oven like a huge crouton.)

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

Reviewer:

kdbella

Cooking Level: Expert

Living In: West Chester, Pennsylvania, USA

Reviewed: Feb. 9, 2012

It was a bit bland. Not bad, just bland.

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

Reviewer:

mnyme3

Cooking Level: Expert

Home Town: Beaufort, South Carolina, USA

Reviewed: Jan. 27, 2012

this was just OK... the pumpkin was a little too bland even with the spices. and I used coconut milk thinking it would give it more flavor... it still was not that good

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

Reviewer:

risrmc

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

What a fantastic recipe. My sister in law made this as an appetizer for Christmas dinner and it was a huge hit. The flavor combination in this soup is absolutely wonderful! It keeps very well in the fridge for a few days and is perfect for a hearty lunch the next day. Thanks for sharing this.

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