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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
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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 Apr. 20, 2013 by Angela Mills
I found this recipe a few years ago, and it has become part of our Prime Rib Christmas dinner. So simple and so fantastic. I get rave reviews from all holiday guests and have started making it in double batches because EVERYONE wants to take some home. One of my best finds.
Reviewed on Mar. 03, 2013 by watermelonmuffin
I doubled this recipe to bring to a church thing. The whole pot was empty when we left. I got quite a few compliments on the soup too. It turned out very good.
Reviewed on Nov. 28, 2012 by foxy11
This soup is awesome! I have been making it since it first appeared in 2000. I always get compliments. The only change I made was adding cinnamon instead of nutmeg as I do not care for nutmeg. Will continue to make this again and again!
Reviewed on Aug. 24, 2012 by Rick Wiles
It's diffidently a great soup. I make it every year for Thanksgiving. However, I leave out the mushrooms, honey,and use one quart of half and half instead of evaporated milk.
Reviewed on Aug. 21, 2012 by Sylvester90
This was a great soup. I didn't have time to chop onions, so I used onion powder. My hubby won't eat mushrooms, so I omitted those. So, the soup ended up as more of a puree soup, but it was still very good. One day I want to try making it again with the solid ingredients. I actually made this in the slowcooker on low, adding the evaporated milk and turning the cooker to high a few minutes before serving.
Reviewed on Aug. 21, 2012 by DawnLockhart
Excellent! Definitely one to add to your Thanksgiving repertoire.
Reviewed on Jun. 03, 2012 by kshea
This is an excellent soup.
Reviewed on Apr. 07, 2012 by luvstocook
Made this many times and always with rave reviews. People are surprised it's pumpkin while they are asking for seconds.....
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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