Comments on: Curry Pumpkin Soup

By: thecatskillkiwi

thecatskillkiwi — Tue, 24 Nov 2009 00:45:15 +0000

Yes one tsp is enough, if your curry powder is fresh, remember spices have a shelf life and I also like a mild taste so it doesn’t over power the pumpkin flavor. You can always use more.

By: thecatskillkiwi

thecatskillkiwi — Tue, 24 Nov 2009 00:44:20 +0000

1/2 milk and 1/2 cream, you can also just use milk for a lighter soup or just cream for a heavier one.

By: Jill

Jill — Tue, 24 Nov 2009 00:08:08 +0000

Another great tip is roasting your pumpkin first, then the skin peels off easier, and you get that lovley roasted taste. Also, is the one teaspoon of curry powder enough?

By: david

david — Mon, 23 Nov 2009 23:28:59 +0000

Great timing, it’s national curry week in the UK.

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article6925598.ece

By: Lee

Lee — Mon, 23 Nov 2009 22:28:40 +0000

Ok for all of us on the other side of the world – what’s half and half? I’m guessing cream/milk, but who knows?

By: Tina

Tina — Mon, 23 Nov 2009 21:01:10 +0000

I’ve been making pumpkin recipes lately too, but I’m too lazy to actually chop up a real pumpkin.