I SO hear you on the whole peeling/breaking down thing – I broke down a few pumpkins for this recipe I was testing, and it was an ORDEAL. Pumpkin purée is the way to go!! :D
Oh Erin, Thank you for your wonderful blog and Recipes.
You have been a life saver these past few weeks. With our weather cooling and becoming drab and dismal. My family and friends have been excited to see what I try next from your site! So again Thank You!
Erin, this looks so good!!! I’m new to your blog and am so excited that I found you. I love your whole grain approach to cooking and that you provide the nutrition info….thank you, keep it up!!!!
I can’t wait to try this one! I just made butternut squash soup this week, so this pumpkin variation looks quite delicious!
One quick tip I found for the squash soup. Like you, I did not want to peel, dice and roast the squash. So I cut it in half, scooped out the seeds, drizzled with olive oil, salt and pepper and roasted. It scoops out sooo easily, is soft and requires so much less effort! Win in my book :)
This was a delicious vegetarian soup for soup Monday. Homemade biscuits made it even better. Because I got lazy, I didn’t puree it, and it was still great. Thanks for a great recipe!
I made this for dinner this evening and WOW was it delish! I will be making this again and again. It was a huge hit with my family and paired beautifully with fresh sourdough bread. DO yourself a favour and go make this… so easy to whip up.
This is to DIE for! Sooooo good!! We had it with Greek yogurt, which made it all the better! The only problem I had with it is mine turned out a little grainy.. any idea what could cause that? Did I just not purée it enough?
Rachelle, was the soup super hot when you added the Greek yogurt? If you used nonfat and the soup is extra hot, it can curdle a little which I’m guessing is what caused it. Next time, use a higher fat yogurt (2% or whole) or just let the soup cool a bit. I’m glad you loved the flavor!
Of course! Follow up question :) Do we think this recipe would work with a kabocha squash too? My boyfriend brought one home the other day, and I’m really not sure what to do with it!
I am a busy college student, and I took time out of my study schedule to make this recipe. And it was definitely worth it! I was so pleased with how it turned out!
This look amazing!!! I love pumpkin soup! I see you have substitutes for coconut sugar and coconut oil. My husband is allergic to coconut, do you have any suggestions what to substitute the coconut milk for?
Hi Megan, coconut milk is a tricky substitution since it lends creaminess as well as thickness. I haven’t tried this, but perhaps 3/4 cup skim milk combined with 6 ounces of cream cheese? If you do decide to experiment, I’d love to hear how it comes out.
Excellent. Made recipe as is, with 30 oz of roasted pumpkin puree. I used a whisk rather than blender, and it pureed fine. Used Thai Kitchen brand red curry paste. Very flavorful.
I SO hear you on the whole peeling/breaking down thing – I broke down a few pumpkins for this recipe I was testing, and it was an ORDEAL. Pumpkin purée is the way to go!! :D
Glad you agree, Sarah!
Oh Erin, Thank you for your wonderful blog and Recipes.
You have been a life saver these past few weeks. With our weather cooling and becoming drab and dismal. My family and friends have been excited to see what I try next from your site! So again Thank You!
Thank YOU, Star, for such a sweet comment! I hope you enjoy the soup!
Erin, this looks so good!!! I’m new to your blog and am so excited that I found you. I love your whole grain approach to cooking and that you provide the nutrition info….thank you, keep it up!!!!
Thank you so much, Cindy! I hope you enjoy the soup, and I’m so glad to have you as a reader!
This reminds me of my mom’s butternut and curry soup, it looks mouth wateringly good!! So perfect for chilly weather.
I’m all for pumpkin puree!! ??
Gorgeous and I love the peanuts! so yummy!
Thanks Heather!
I can’t wait to try this one! I just made butternut squash soup this week, so this pumpkin variation looks quite delicious!
One quick tip I found for the squash soup. Like you, I did not want to peel, dice and roast the squash. So I cut it in half, scooped out the seeds, drizzled with olive oil, salt and pepper and roasted. It scoops out sooo easily, is soft and requires so much less effort! Win in my book :)
I haven’t been to the pumpkin patch yet. Haha! On my list. Actually no, it’s not. But I will gladly eat this bowl of soup instead.
LOL Lindsay. Glad I am not alone!!
This looks AMAZING!!!!!
Made this tonight and it was really good. I gobbled it up and forgot to put toppings on it! I’ll try the leftovers with toppings!
YAY!!! So happy to hear that Kate, thank you for the kind review!
This was a delicious vegetarian soup for soup Monday. Homemade biscuits made it even better. Because I got lazy, I didn’t puree it, and it was still great. Thanks for a great recipe!
I am so so happy to hear that Vivian! Thank you so much for trying the recipe and taking time to leave this lovely review. It means a lot!
My favorite type of pumpkin/squash soup! Love coconut and red curry :)
I made this for dinner this evening and WOW was it delish! I will be making this again and again. It was a huge hit with my family and paired beautifully with fresh sourdough bread. DO yourself a favour and go make this… so easy to whip up.
<3!! Thank you so much Annika! This is such a kind comment, and I really appreciate the stars too!
This is to DIE for! Sooooo good!! We had it with Greek yogurt, which made it all the better! The only problem I had with it is mine turned out a little grainy.. any idea what could cause that? Did I just not purée it enough?
Rachelle, was the soup super hot when you added the Greek yogurt? If you used nonfat and the soup is extra hot, it can curdle a little which I’m guessing is what caused it. Next time, use a higher fat yogurt (2% or whole) or just let the soup cool a bit. I’m glad you loved the flavor!
One of the best soups I have ever made (and I love soups)!! Can’t wait to share it with my family. Thanks Erin!! We love your recipes.
Thank you so much, Nicole! I’m so happy to hear you love the soup, and I so appreciate your taking the time to leave this review!
Of course! Follow up question :) Do we think this recipe would work with a kabocha squash too? My boyfriend brought one home the other day, and I’m really not sure what to do with it!
Hi Nicole, I think you could use kabocha squash! If you do try, I’d love to know how it comes out.
I made this tonight, and boy, was it good! Such a wonderful blend of flavors. This is a keeper!
Hooray! I’m so glad to hear you enjoyed it, Tiffany. Thanks so much for taking the time to leave this wonderful review!
I am a busy college student, and I took time out of my study schedule to make this recipe. And it was definitely worth it! I was so pleased with how it turned out!
Shaina, I’m so happy to hear you enjoyed it! Thanks so much for taking the time to leave this awesome review.
This look amazing!!! I love pumpkin soup! I see you have substitutes for coconut sugar and coconut oil. My husband is allergic to coconut, do you have any suggestions what to substitute the coconut milk for?
Hi Megan, coconut milk is a tricky substitution since it lends creaminess as well as thickness. I haven’t tried this, but perhaps 3/4 cup skim milk combined with 6 ounces of cream cheese? If you do decide to experiment, I’d love to hear how it comes out.
Oh. My. Gosh. This was a huge hit yesterday for everyone, vegetarian or not. Everyone is asking for the recipe. Thank u!
YAY! I’m glad it was a hit, Patti. Thanks so much for taking the time to leave this review!
Excellent. Made recipe as is, with 30 oz of roasted pumpkin puree. I used a whisk rather than blender, and it pureed fine. Used Thai Kitchen brand red curry paste. Very flavorful.
Thank you for taking the time to share this kind review, Beth! I’m so happy to hear that you enjoyed the recipe!