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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:
5/13/2004
This is now one of my favorite soups! It's quick and easy to make and has a rich, sophisticated flavor. It's good with regular or low-fat cream cheese, and it can be a complete meal with the addition of sliced chicken breast.
posted:
1/12/2004
Redipe was too sweet. Next time I'll reduce the brown sugar, increase curry and thin slightly with more chicken broth.
posted:
1/5/2004
Made this soup at home. Put it in a crockpot for a party at work. My boss took some home for his wife to try. The fresh nutmeg was an excellent addition.
posted:
12/17/2003
This was so easy to make, and it was very tasty. It's good for the cold winter months. I made it in November, and it gave me a harvesty feeling! :-P It's very creamy, and has the texture of tomato soup, only with pumpkin flavor. My husband and mother loved it as well. This recipe allows you to feel like you're cooking professionally...and the best part: it tasts yummy and only LOOKS like a lot of effort.
posted:
11/26/2003
This soup was easy and elegant a wonderful treat for the fall.
posted:
10/4/2003
With this recipe, I added some chicken,potatoes and dumplings. My family loved it!!
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