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This comforting soup is wonderfully warming on an autumn day, and the subtle curry flavor lets the pumpkin star. My family really enjoy dishes like this that have a delightful down-home flavor.—Eleanor Dunbar, Peoria, Illinois
This recipe is:
Quick
Diabetic Friendly
Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth and evaporated skim milk and without salt) equals 1/2 starch, 1/2 fat; also, 67 calories, 60 mg sodium, 3 mg cholesterol, 11 gm carbohydrate, 3 gm protein, 2 gm fat.
Originally published as Curried Pumpkin Soup in Taste of Home October/November 1997, p45
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Reviewed on Jan. 23, 2012 by Yennis
Such a delicious soup! I've made it twice - the second time I doubled the recipe. The curry lends a mild, spicy flavor to the pumpkin that is totally different from pumpkin pie! Love it!
Reviewed on Dec. 27, 2011 by KPeralta
I used the evaporated milk. The soup was great. Even my two year old liked it. I am just trying to figure out how to give it a hint more of sweetness.
Reviewed on Dec. 17, 2011 by kbb8011@msn.com
Excellent flavor.
Reviewed on Dec. 10, 2011 by mother of 3
There should be a Maybe circle. My hubby refused to eat it. I increased the half and half to 1 1/2 cups to thicken and am tempted to leave out the curry and substitute pumpkin pie spice. Just not too impressed with this.
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