Not pumpkin veggie, it's a chunky asparagus soup recipe that call for the curry. Sorry.

Well, I wouldn't if it were me. I don't even like the smell of curry. But, that's just me. I've never tasted it but if it tastes like it smells, I'd have to throw the soup out the back door. jmo

It's distinctive. It's a blend of spices so maybe you have some of them on hand.

Looking at the recipe I attached, the tumeric would give it color, the ginger and peppers some heat (you could use cayenne too). The cumin is what bothers me - I don't really like cumin outside of chili which is why I can only handle curry powder in certain things. Coriander is pretty distinctive too.

Here is a link that might be useful: curry powder recipe

Different brands and types of curry have different flavors, because it is a blend, and not always of the same spices in the same amounts.

I don't find curry powder itself all that 'spicy' (and I'm a person with a very, very low tolerance for hot spices). It's a delicious, distinctive flavor. You might want to look for a mild curry powder--go to an actual spice store, where you can ask the help and they'll be knowledgeable enough to help you. Then, try putting half the amount in to see if it's to your taste (you could also take out a little soup, put a tiny bit of curry into it to taste, before seasoning the entire pot).

Personally? I'd use it--the soup is going to be vastly different without it. Once you have curry on hand, you'll probably find loads of uses for it. Which is a very good thing, it has a lot of health benefits--one of which may be the effect of helping your body guard against the onset of Alzheimer's.

I'd use it. It would add some depth and richness to the soup.
I made pumpkin soup one time from leftover Halloween pumpkins and it was bland and lacking......till I added some curry.

I don't like a lot of curry, in fact I made Butter Chicken recently---a popular east Indian dish, and I was surprised that I couldn't taste the curry at all. Your soup won't smell like an Indian restaurant or anything like that.

If you have a bulk store near you, just buy a teeny bit and try it in a serving of soup, like Azzalea mentioned.

Mmm I love curry! As others mentioned, curry itself is not a seasoning but rather a mix, so every brand or type will taste a little bit different.

I think it's funny when people claim to not like something and they haven't even tried it. :)

My second favorite of ethnic restaurants is anything Indian/Pakastani, so curry is a favorite spice. Whenever I saute a cubed chicken breast for ANY recipe, I always saute in curry powder because it easily gives that golden color I like. However, I find that even the HOTTEST curry powder's flavor cooks out, so that even if I've added it to a dish while cooking, I always add more at the end to get its full flavor.

Different colors of curry have different tastes. Most recipes (unless a foreign dish) refer to "yellow curry", and it's not really spicy. I LOVE it and put it in vegetable soup every time I make it. I would try it if I were you, I bet you'll like it. Sounds good in a pumpkin veggie soup.

I love curry! And bet it would be tasty in the soup. Try a little bit and if you like it add more to taste.

I enjoy curried steamed cabbage. Yum

Thanks. I corrected the type of the soup in my second post, but I can see curry in a pumpkin recipe,too. Not sure, I think I will try it in very small doses first as several have suggested.

I love curry, too. I have several kinds in my pantry, but my favorite is usually McCormick. It's not hot (although the Asian varieties often are).

You could dish up some soup into a cup and add just a sprinkle of curry powder to see what you think.

Well it wouldnt hurt to try,I made a soup that called for leeks Im 56 ?I have never had leeks,I tried it ,it was delicious..Maybe dont use full ammount if your not sure.

Slightly off topic: who has eaten pumpkin soup in any form? I think I'm going to try the Pumpkin Vegetable soup instead of the Asparagus with curry for now. My freezer only has room for one more soup recipe!

bulldinkie, I saw a soup recipe that had leeks - sounded good and I admit I've never eaten leeks either.

I think curry is deliciously aromatic and would be a perfect complement to pumpkin.

What's funny about someone not liking the smell of something choosing not to taste it? The better part of taste IS the smell.

I like curry in recipes. The advice given to me is what I follow for curry in recipes that are new to me. Use half the amount suggested. If you like it, you can add more the next time you make it.

If you have ever eaten Lipton chicken noodle soup it has a distinct curry flavor. I personally love it.

Buy a small packet and taste a tiny bit, if you don't like it, don't use it. You can also use a smaller amount than the recipe calls for just to try it.

McCormick does sell a HOT curry, so watch the labels.

Thanks all. I'll be sure to not choose the hot version. Lipton Chicken Noodle soup has curry? I love that soup mix,too. It's been awhile since I bought any, now I think I'll have to. It used to be a favorite when I was sick, just the aroma of the steam soothed me. :)

We really like curry. I just use the regular McCormick's but I'll have to look for the hot, too. I'd love to make your curried asparagus soup if you care to share the recipe. We like curried meatballs over rice--yum!

I've never made an Indian-type curried dish that calls for fruit but I'd probably like it.

Today I bought "Tone's" brand curry powder for $.99, a small container. Label doesn't say hot or not. Guess I'll find out. McCormick's was $6.99 for a slightly larger bottle(!).

Chunky Asparagus Soup:
2lbs. fresh asparagus, trimmed/chopped
1 small onion,chopped
1 garlic clove, minced
2Tbl. butter
1/2 to 1 tsp. curry powder
1 jar(4oz.)sliced mushrooms,drained
1 TBl. diced pimientos
4c. veg or chix broth
1can (12oz.) evaporated milk
1/2 lb. process cheese (Velveeta), cut into 1-inch cubes

In a large saucepan, saute the asparagus, onion and garlic in butter for 8 - 10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted. Yield: 8 - 10 servings.

Pumpkin Veg.Soup:
1 large onion, chopped
2 Tbls.butter
4c. reduced-sodium chix or veg broth
2 medium potatoes, peeled and cubed
2 large carrots and 2 celery ribs, chopped
1 cup cooked fresh or frozen lima beans
1 cup fresh or frozen corn
1 can (15oz.)solid-pack pumpkin
1/2tsp. salt
1/4 tsp. each white pepper and grd. nutmeg

In a large saucepan, saute onion in butter until tender. Add the broth and veggies. Bring to a boil. Reduce heat; cover and simmer for 25-30 min. or until veg are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5- 10min. longer or until heated through. Yield: 7 servings.

Curry is WONDERFUL. I don't know about in asparagus but it would be good in pumpkin! We had "Curry in a Hurry" last night it is one of my favorites! I always add more than is called for. Saying that, I know many do not care for curry. The American brands in the grocery store are not hot. Other countries have curries that add heat to a dish.

I had never cooked with curry before either, but about 3-4 weeks ago, had a restaurant cooked squash soup seasoned with curry and Gary and I both loved it. So, I went home and experimented myself, making a cream of squash soup (used butternut squash), seasoned with garlic and curry. Blended the soft cooked squash in the blender, and added a can of evaporated milk, then more skim milk to the desired thickness. It was absolutely delicious. The curry did make it very spicy. When I make it again, I will use a little less curry, but it would definitely not be the same soup if it were left out.

I'm off for a couple more ingredients that I forgot to get yesterday. I'm making the asparagus soup with only 1/2tsp curry. Will report back later today with the taste results.

Thanks for the recipes, schoolhouse. They both sound good. I'd probably add more curry to the asparagus soup. Hope you like it!

The standard curry powder on the shelf is hardly worth buying but if you must buy one instead of blending your own, I recommend this one. The Mild will open your sinus cavities and the hot will make you know you had curry the night before.

Here is a link that might be useful: Curry powder

I really like Penzey's curry blends. Actually I love all their spices.

I love curry but never used it in soups, only in stew like dishes.

Ok. To begin with, I hesitated and used only 1/4tsp. curry and can hardly taste anything different so will add more next time. However, the soup is pretty much like a broccoli cheese soup without the noodles - not quite thick enough for me. I think it could use some rice at least. I saw another recipe for asparagus soup that called for wild rice. It wouldn't be too late to add it if the rice is cooked first. Maybe the soup will be better after it has rested a bit. I wonder why the recipe called for evaporated milk instead of whole milk?