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Creamy Curried Pumpkin Soup

Creamy Curried Pumpkin Soup recipe
photo by:kraft
Cream cheese gives this Creamy Curried Pumpkin Soup its velvety texture.
time
prep:
10 min
total:
30 min
servings
total:
7 servings, 1 cup each
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posted:
6/7/2014
Really delicious
posted:
11/19/2010
My first experience with Curry and it turned out great! Just the right mix of savory with sweetness, and the texture was great with the addition of cream cheese. I used Neufchatel instead of full fat Philly and it was still great!
posted:
11/3/2010
I have made it again and again. Have even substituted butternut squash for the pumpkin. mmmm yum on a cool day!
posted:
11/18/2009
The recipe turned out very well! I did add a little more curry than in the recipe. I added nutmeg and dried cranberries to it right before I served it. It was SO good!!
posted:
10/3/2009
We loved this recipe, but we made it with 1 tablespoon of curry - the extra curry really helped! A dash of red pepper also helps!
posted:
4/5/2009
I did not like it.
posted:
11/20/2008
I used the low-fat cream cheese and it is delicious. My other pumpkin soup recipes call for cream or half & half. This one is low in fat and calories and tastes very gourmet and simple to make. I also, used fresh pumpkin
posted:
11/20/2008
It was terrible. I like curry, love pumpkin. Followed the recipe exactly and it just wasn't very good at all. I ended up throwing most of it away.
posted:
11/13/2008
My friends and I tried this one after the kids picked pumpkins for Halloween. We used the real pumpkins and let the kids help. This was perfect for cold NE days in our kids lunch boxes.
posted:
11/12/2008
This recipe was so easy and yummy. I brought it to work for some of my co-workers to try and had to print off the recipes for them. My boss told me twice how much he like it. The stars are not only my rating but everyone who tryed a work as well.
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