Recipe by Libby's® Pumpkin
"A great tasting pumpkin soup with a hint of curry!"
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butter or margarine
1 1/2 teaspoons
ground white pepper
1 (15 ounce) can
LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can
NESTLE® CARNATION® Evaporated Milk
Fantastic soup!! Very easy to make and you can cut down on the fat drastically by using nonfat evaporated milk. I used double the curry and half the milk which made the soup alot heartier. Other than that, it's a definite winner!!
Definitely can't taste the pumpkin!I tried making it a second time with other reviewers suggestions! I added sugar, nutmeg, and even a half can of pumpkin more to the soup. Still was very bland! Perhaps my expectations were too high! I'll keep looking for a pumpkin soup that I enjoy!
Made list soup last night. I added a few more ingredients as it was a bit on the bland side. I added 1/4 tsp of Graham Marsala, 1/8 tsp each of All Spice, Nutmeg and Cinnamon. It did need a bit more salt too. I also changed the evaporated milk to skim evaporated (it was all I had in the house)and added black pepper instead of white. The result! Unbelievable. I will be making this recipe again and again.
Such a beautiful and aromatic soup! It turned out very nicely - this is a very healthy, soothing soup, perfect for autumn. I added more curry & salt, to suit my taste.
So yummy! I didn't have a blender/mixer on hand, so we just ate with the onion slices in it. I only put in half of the milk, as well. Very good!
Really tasty, fun and easy. We used a hollowed out pumpkin to serve it. Next time we'll make more.
I LOVE this soup! I have made it over and over again and refuse to share with anyone. I think some people expect the pumpkin to make it a sweet soup, but it doesn't. Rather, it's a perfect blend of pumpkin, curry, and spices...particularly the pepper. White pepper is one of my favorite additions to many soups now.
Reading the other reviews here, I also modified as follows: more salt, more curry powder (another teaspoon or so), a bit of cumin, a bit of nutmeg, a few coriander seeds, less (about 1/2) milk.
that said, it was delicious! I really like spice and flavor, so your mileage may vary.
Afer eating a bowl, it reminded me of a delicious mushroom curry soup I had had, so I sauted some white mushrooms and threw them in. That made it even better in my opinion! Try it! If you like mushrooms, you won't be disappointed.
Overall, the soup needed a few adjustments, but was quite good. Not particularly "pumpkiny" though, so skip it if you're in a pumpkin mood.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Curry Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 147
** Calories from Fat: 76
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