Spiced Butternut-Pumpkin Soup

I used canned pumpkin and still it was amazing! I was also out of whipping cream so half and half fat free worked well too!

For a lighter version I skipped the butter and used almond milk in place of the whipping cream. Added extra garlic, ginger and doubled the curry paste for more spice. Served toasted baguette slices with melted Swiss on the top - so full of flavor, and even better the next day. Great cold!

I made this soup for the first time today. It's a good way to utilize fall vegetables. I made the soup exactly in accordance with the recipe except for using fat free half and half rather than cream. I'll make this soup again, but next time will reduce the amount of red curry paste as the soup is a little too hot for our taste.

Excellent, but if you don't like curry, tone it down. I do, but several guests did not, so they weren't crazy about the soup. I liked the spiciness, because pumpkin can be bland. Enough to taste it, but not so overpowering that it ruins it. They weren't kidding about the hour and half prep time. Lots of chopping ahead of time, but worth it. Better yet, do it the day before to break up the prep time. Pumpkin was out of season, so I used one 29 oz. can of pumpkin, and it worked great.

I made this soup and it was delicious. I did not have the bell pepper or the sweet potato, and I used canned pumpkin. It did not seem to hurt. I made it really thick. My husband loved it too. He thought I had bought it. I am so proud of myself.