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Great recipe. Instead of pureeing the pumpkin before I add it, I use a stick blender in the whole pot before serving (remove the bay leaves first).
This is good, but since the 2006 recipe is one of my favorites, with a couple tweaks, I’ll be going back to using that!
Thank you, it was perfect
I’m so glad you liked it Cassidy!
Everyone who tries this soup is impressed. I am not a big coconut milk or cream fan so this recipe fits the bill. The slight curry flavor makes the pumpkin pop.
Delish!!! Only changes we made: used the turkey stock I made after Thanksgiving instead of chicken broth. and added more cinnamon than recipe calls for….YUUUUMMMMM for a chilly day!
I love this soup. Has anyone done it in an Instant Pot?
Hi, Stacy! I think this would be great in the Instant Pot! I’d suggest following the same basic method that we use for our Instant Pot Butternut Squash Soup. Let us know how it works! Enjoy!
OMG. This is absolutely delish!! I’ve saved this into my favourites…. perfect for the up and coming Winter :)Thank you for for sharing
I just made this and it was lovely, I added some minced green chilli with the ginger and garlic and it was quite spicy but we like spicy! The flavour was so good even hubby loved it, thanks for the recipe
Well this is interesting. Until just now I really had never heard of you. Back in December 2005, I copied your Spicy Pumpkin Soup recipe and have been making it ever since for the holidays. My wife loves it even more than Panera’s Autumn Squash soup. We were invited over to our neighbor’s Christmas Eve dinner last night and this was my contribution. My neighbor wanted the recipe, so I searched for the original to send to her. I came upon your site and the new updated recipe. (Also read your bio on LinkedIn to learn more). I will have to try this version as it is hard to imagine it could top the old one. The original would appear to be creamier as it has more cream and no water. By the way I used 2 cups of light cream and 1/2 cup of 2% milk. So next time we will see how it goes. I will be signing up for your site looking for your latest creations.
Well, welcome to the site Art!
I just made it tonight and it was delicious.Thank you for the recipe.
I had some leftover pumpkin puree, so I decided to make a pumpkin soup. I halved the recipe. The only difference is I added a half of a minced seeded habanero pepper to give some sweetness and spice to the soup. It came out medium spicy for me, which is probably very spicy for most people. I used Jamaican curry because that’s what I had in the house. It turned out really well in my opinion.
I added a bit of honey and “pumpkin spices” (cinnamon mostly, nutmeg, cloves) and it really stepped this up. Little bit spicy, little bit salty, little bit sweet.
I’m not sure why this was so highly praised. I made it and it took a long time, it smelled wonderful, and it looked very pretty, but when you take a bite, there’s truly nothing special about this recipe at all. It wasn’t spicy, it really didn’t taste like much of anything. Most likely will not make this again unless I find something that can give it flare and flavor.
For a dairy free option, I used olive oil instead of the butter. I added some chick peas after blending and topped with cilantro and coconut milk (my husband used sour cream). Delish!
Has anyone tried to make this ahead of time and freeze it?? Thanks
Trying this with creamed coconut unplaced if the cream this evening!
Easy and delicious, this is a keeper! And while amazing as is… i think this soup could be tweeeked many ways to change it up.
Brilliant!!! My visiting family loved it after collecting wood for us on a very cold, wet day. Thank you for this wonderful recipe.
Just made it. It’s sooo good. Really delicious. Thank you .
Wow just tried it. It is soooooo gooood