Curried Pumpkin Soup
Total TimePrep/Total Time: 25 min.
My difference in making this recipe is that I brought the oil, onion, chicken broth, pumpkin, lemon juice, curry powder, sugar, salt, 1/8 tsp. pepper to a boil, then reduced the heat; covered & simmered 15 minutes. Then I stirred in the cream! This soup was delicious! delowenstein
Very tasty. We used fresh pumpkin from our garden (making sure to squeeze out the extra water) and it worked fine. Tastes great with a dollop of sour cream, too!
Very easy recipe. I enjoyed it very much and nice flavor for fall. I also added another tsp. of sugar and used heavy cream. A great soup for a gathering of friends.
Very tasty. I did add a sprinkle of cinnamon. I did not add the salt, and I used 1% milk. It was delicious! Next time I will use a touch less of the curry. Oh - I only used around a 1/4 of an onion, too.
Very bland. Added a ton of kosher salt and we still didn't finish it. I will not make this again.
Every single member of the family loved this, including my picky son in law, thank you!
I make this every Thanksgiving. I use a quart of half and half instead of evaporated milk...
I would rate this as excellent with the addition of pumpkin pie spice (1/8 tsp) per bowl and extra sugar (1/4 tsp) per bowl. Next time I will add to the whole recipe (1/2 tsp pp spice and 1 extra tsp sugar) before simmering. I also subbed 1% milk and 1 Tbsp margarine for the half and half. I might consider pureeing it in the food processer next time before simmering as the onion pieces were tasty but a different texture.
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!
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.