Pumpkin Curry Soup

Snaps! This Pumpkin Curry Soup is de-lish-ous; I highly recommend. I made this last month and I just knew we would love it so I doubled the recipe hoping for the best. We had soup for about 6 meals and there were no complaints! I did some minor alterations and added more chicken broth than vegetable broth and it still turned out as tasty as I had hoped. (I have an inkling that the chicken broth tastes better than veggie broth, but that’s just me being all carnivorous).

I used 2 sugar pumpkins and roasted the seeds just as the recipe called for (look, when pumpkins are in season, you should never use canned pumpkin). I went a little overboard with the pumpkin seeds though. I love them and assumed the “more the merrier”. Not so. Only use a little bit as the heat from the soup makes them loose their crispiness and they became tough to chew. Save those seeds for snackin’.

The downside of this soup? We have a newborn and he is breastfed. If you have/had this combo then you know exactly what this soup resembles…

2 thoughts on “Pumpkin Curry Soup

  1. Hmmm….I’ve done butternut squash soup, and it looks similar….maybe a little more yellow. Yick. But hey, I’m pretty sure your soup smells better than you-know-what.

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