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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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Quick
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 Apr. 14, 2011 by Elizabeth0085
My husband and I love this recipe! When I make it, I leave out the mushrooms because we aren't big fans of them and it still is awesome! Love it!
Reviewed on Nov. 11, 2010 by d2check
I made this soup last night as part of a birthday dinner for my niece. She is an excellent cook herself, and I wanted to make something different that I thought she would enjoy, It was a big hit! I used 3/4 tsp. of curry, and it turned out perfect. It is a quick, easy and delicious accompaniment to any dinner. I will definitely make this again. After the dinner was over she asked for the recipe, and I gave it to her gladly!
Reviewed on Nov. 10, 2010 by harperx
LOVED IT!! It was easy to make. For extra decadence I added a tablespoon of Sour Cream at the end.
Reviewed on Oct. 12, 2010 by Mrs.EBDarcy
I made this last night and WOW. It was quick and easy. I added red chili flakes and extra curry because my hubby is really into spicy food. My husband ate (I kid you not) FIVE bowls!!!! My in-laws were really impressed. Since it is a meat-less dish, it has gone onto our list for dinners to cook during Lent. I LOVE THIS SOUP!!!!!!!!!!
Reviewed on Sep. 23, 2010 by baumsfly
Loved it! I am sure I will make it again and again!
Reviewed on Jan. 25, 2010 by time2cook
Really like it. Have made twice now. Second time I added some extra mushrooms, but we love mushrooms. Might try the maple syrup suggestion of another reviewer, but it's good with the honey. Easy and quick to make.
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.
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.
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