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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:
12/9/2006
i loved it
posted:
11/24/2006
This was a big hit at the dinner table!
posted:
11/22/2006
I was so excited to make this soup but it didn't turn out at all like what I was expecting. My husband hated it. Usually I love anything with curry and pumpkin soup is great but this had a strange flavor. The onions were a horrible idea- you have to chew crunchy onions in every bite of a creamy soup which kills the concept. Maybe onion powder would have worked better for flavor without the crunch. I had to add a bunch more curry to give it any flavor at all. I was not impressed and I won't make this again.
posted:
11/21/2006
The texture was perfect, but in order to make it edible for my family, I had to add the following: 1/3 additional brown sugar, 4 tablespoons butter and 4 tablespoons heavy cream. I also had to strain out the onions. I might make my version again, but not the orignal. It was nice to find a base recipe. Thank you!!!
posted:
11/10/2006
Simple to make and delicious.
posted:
10/18/2006
This is absolutely delicious, and incredibly easy to make as well. A great fall soup!
posted:
8/5/2006
We had this recipe at a church group and it was good. Everyone enjoyed it.
posted:
4/2/2006
I omitted the cream cheese for a lower calorie soup.
posted:
1/30/2006
This soup was super easy to make. I used a sugar substitute and it still tasted great! This would be a really great fall recipe.
posted:
11/30/2005
Everyone thought I was crazy for trying this soup but now everyone says "Hey Mikey". Being a lover of cream cheese I put the whole package instead of half: this was not a good idea. Fixed it again and followed the recipe and loved it. I also substituted lowfat cream cheese and used splenda instead of brown sugar (haven't found brown sugar splenda yet) and noone knew the difference.
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