For a vegan version, substitute the butter with olive oil and the chicken broth with vegetable broth. Feel free to adjust the amount of curry powder to suit your taste. The soup can be made ahead of time and reheated. Store in an airtight container in the refrigerator for up to 3 days. Consider using an immersion blender directly in the pot to puree the soup, for less cleanup.
Lina Stoltenberg
Apr 22, 2025I roasted the pumpkin first, and it made the soup even more delicious!
Cesar Dach
Apr 13, 2025Next time, I'll try adding a bit of apple to the soup for a different flavor profile.
Jacky Kilback
Apr 9, 2025I used coconut milk instead of sour cream for a dairy-free option, and it was fantastic.
Alessia Bruen
Apr 3, 2025This soup is amazing! The curry powder adds such a unique flavor.
Izaiah Kulas
Feb 23, 2025My kids loved this soup, even the one who usually hates pumpkin!
Ubaldo Reilly
Feb 7, 2025Easy to make and so flavorful. A perfect fall dish!