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I whipped up this satisfying soup last Thanksgiving for my family, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds. -Kimberly Knepper, Euless, Texas
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 686 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Curried Pumpkin Soup in Taste of Home October/November 2000, p25
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Reviewed on Feb. 04, 2012 by Juliev320
I've made this numerous times and it is always a winner. Easy to make, too. Sometimes I add a dollop of sour cream in each bowl
Reviewed on Jan. 15, 2012 by macaroni girl
This is a wonderful soup!
Reviewed on Dec. 22, 2011 by Shalan1234
This has become a family favorite. The curry is mild and definitely isn't overwhelming. It's a great autumn/winter dish!
Reviewed on Oct. 19, 2011 by EJeannie
First saw this recipe in Taste of Home a few years back. My husband and I love it. Have served it to company many times. Everyone loves it. Have extra vegetable stock on hand if you need to thin.
Reviewed on Oct. 16, 2011 by Juliev320
I've made this recipe numerous tomes and love it. Today I am going to use the extra juice from making fresh pumpkin filling in place of some of the broth
Reviewed on Sep. 06, 2011 by destine
My husband who doesn't like mushrooms loves this soup. I make it every year during the fall and winter seasons. I don't make any changes. It is perfect the way it is in my opinion.
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© Reiman Media Group, LLC., 2012