Curried Pumpkin Soup Recipe

Reviewed on Nov. 02, 2009 by yosemitecabin4rent

My husband and I really liked this soup, but it was not for the toddlers' taste. I used the full 1tsp. of curry. I'd use a little less next time. I also food processed the onion and mushrooms to finer bits and then cooked them as directed. In the end I still did not like the chunks (even the tiny ones) so I'd blend it before serving the next time we make it. We made it for "Pumpkin Day" lunch as one of our alternative activities in lieu of Halloween. Yummy!

Reviewed on Oct. 22, 2009 by Kimbra76

My hubby and I loved this flavorful soup. I didn't have any curry pwd. on hand so I exchanged it with paprika. I also added freshly minced garlic and used chicken broth instead of veggie broth. It was very delicious - perfect for a cold fall day!

Reviewed on Jan. 21, 2009 by gracerose

My husband also doesn't like mushrooms and this soup is just as good without them. Also, because I love curry, I use a heaping tsp of it and I also use maple syrup instead of honey. That happened by accident when I didn't have any honey in the house.

Enjoy.

Reviewed on Dec. 30, 2008 by destine

My husband doesn't like mushrooms and was skeptical about this soup when he saw me preparing it. Well, he absolutely loved it. He had two big bowls. It tastes absolutely superb.

Reviewed on Dec. 30, 2008 by chris@tussing.com

I have served this soup at three formal Holiday dinners and have had rave reviews. It is the perfect winter soup.

Reviewed on Oct. 22, 2008 by disneypal

This soup was very good - I used about 3/4 lb. of mushrooms instead of 1/2 lb. I was skimpy with the curry (1/2 tsp) but next time will add more.