Spiced Pumpkin Soup

 

Spicy Pumpkin Soup Recipe

Video taken from the channel: We Love Food


 

How to make amazing pumpkin soup with Curtis Stone – so easy!

Video taken from the channel: Coles


 

CREAMY THAI PUMPKIN SOUP CookingwithKarma

Video taken from the channel: CookingwithKarma


 

HOW TO MAKE DELICIOUS SPICY PUMPKIN SOUP

Video taken from the channel: CookingwithKarma


 

Roasted Pumpkin Soup Recipe

Video taken from the channel: Recipes by Carina


 

The BEST Creamy Pumpkin Soup with a little Asian twist! Creamy Miso Pumpkin Soup Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


 

Gordon Ramsay’s Pumpkin Soup With Wild Mushrooms

Video taken from the channel: Gordon Ramsay


 

Spicy Pumpkin Soup Recipe

Video taken from the channel: We Love Food


 

How to make amazing pumpkin soup with Curtis Stone – so easy!

Video taken from the channel: Coles


 

HOW TO MAKE DELICIOUS SPICY PUMPKIN SOUP

Video taken from the channel: CookingwithKarma


 

CREAMY THAI PUMPKIN SOUP CookingwithKarma

Video taken from the channel: CookingwithKarma


 

The BEST Creamy Pumpkin Soup with a little Asian twist! Creamy Miso Pumpkin Soup Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


 

Gordon Ramsay’s Pumpkin Soup With Wild Mushrooms

Video taken from the channel: Gordon Ramsay


 

Roasted Pumpkin Soup Recipe

Video taken from the channel: Recipes by Carina


2 cups canned pure pumpkin. 3/4 cup canned unsweetened coconut milk*. 1/4 cup sweetened condensed milk. 1 teaspoon ground nutmeg. 1/2 teaspoon ground cinnamon.

1/2 teaspoon ground coriander. 1/2. Step 1 Heat chicken broth, pumpkin puree, onion, garlic, and Cajun seasoning to a boil in a saucepan over medium-high heat. Step 2 Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes.

Spiced pumpkin soup; 3 tbsp of butter, coconut oil or a neutral oil like grapeseed; 1.4kg pumpkin, or other winter squash (crown prince, butternut, kabocha. Add the onions, ginger, cinnamon, and salt and saute until the onions are soft, about 7 minutes. Put the chopped pumpkin and carrots in the stockpot with 3 quarts of cold water and bring to a boil. Reduce the heat and simmer, loosely covered, until the vegetables. Each bowl of spicy pumpkin soup is sprinkled with crunchy toasted pepitas and french fried onions, for contrast in texture.

Flavorful, creamy, rich, healthful, and satisfying: a hearty bowl of this spicy southwest pumpkin soup will. In a large pot, heat oil over low for 30 seconds. Add onion and cook 3 minutes or until soft. Add garlic and cook 1 minute. Stir in spices, salt, and pepper.

This warming and perfectly balanced pumpkin soup recipe is the only one you need in your recipe (and fall entertaining) repertoire. When Lindsay Emery creates one of her handmade porcelain pieces for her tableware company Suite One Studio, she’s not just focused on the finished product, but is already thinking ahead to how that piece will be. This wonderful thick, hearty soup doesn’t take a lot of effort to make. It’s full of all that’s good for you—pumpkin, black beans, red bell pepper, and corn—so enjoy!Savory pumpkin soup is flavored with onions, leek, and a hint of curry powder.

It’s pretty much a pumped up version of this pumpkin soup I made a few years ago. I used a real pumpkin to make this soup. I’ve been buying pie pumpkins like they’re going out of style. Of course, you can use canned pumpkin if you want, you’ll probably survive.

A real pumpkin is.

List of related literature:

We started by creating a deeply flavorful base for our soup by softening onion and then adding cumin, coriander, and nutmeg, which gave us a warm-spiced flavor that paired well with pumpkin.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

This is my favorite pumpkin soup recipe.

“New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup” by Marjorie Druker, Clara Silverstein
from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup
by Marjorie Druker, Clara Silverstein
Thomas Nelson, 2007

Add the cubed pumpkin, chicken stock, water, and salt to the leek and bring to a boil.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

This looks like a typical creamy pumpkin soup, but here the pumpkin makes a gaily colored, slightly sweet background for an explosion of lively flavors: lemongrass, kaffir lime leaves (which have an intense lemon-lime fragrance), and galangal, a rhi-

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

The perfect fall recipe, this creamy pumpkin soup is flavorful and satisfying.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

Add the white vegetable stock, bouquet garni, season well with the salt, pepper and a little grated nutmeg and simmer until all the vegetables are cooked: this may take approximately 45 minutes.

“Professional Chef Level 2 S/Nvq” by Gary Hunter, Patrick Carey, Terry Tinton, Stephen Walpole
from Professional Chef Level 2 S/Nvq
by Gary Hunter, Patrick Carey, et. al.
Cengage Learning, 2007

To Cook To steam, in a saucepot, heat 1 inch of water to boiling over high heat; add pumpkin pieces and heat to boiling.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Bring the stock to boiling point, pour it into the pumpkin and replace the lid.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Purée the pumpkin flesh in a blender or food processor, and gradually stir the puréed pumpkin into the chicken broth.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

note: This soup can be made with canned pumpkin puree, but it will change the flavor slightly.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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94 comments

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  • Made it tonight. SO amazing! My kids even loved it! I’d say it serves less than 4 thought for an actual dinner so maybe add more pumpkin…Will definitely be making again.

  • Can you use any pumpkin for soup?
    We brought a big orange pumpkin..
    l’ve seen people make this soup with this, others say l need another type of pumpkin..
    Could you maybe help me?

  • Thank you for this recipe, it looks delicious and very clearly explained. One question though, here in the UK the only fresh pumpkins I’ve tried to cook are the ones available during the Halloween period, they look quite different to the one in your video which more resembles a round version of a butternut squash, the ones I’ve tried have far less flesh and are more watery in texture. Are they the wrong variety to use for this recipe? Thank you x

  • Notice something different about him when kids are around? Thats right! He doesnt cuss. Thats called class.
    If any of you reading dont have class and cuss in front of kids, Im sorry.

  • Hi Marion. In your video for your Creamy Miso Pumpkin Soup you say to add ginger but in your recipe there is no mention of ginger. Can you tell me how much you added. I am so looking forward to making this.

  • I have my left arm in a cast I have to sit more so watching you cook is a pleasure. I started off just looking at how to cook the perfect poached egg.I find it difficult to get right and have been told many different ways. Seeing you cook them and all the finer points has me confident to do now. But then I could not stop watching. You are a wonderful teacher. Thank you Curtis. I make pumpkin soup but will love to make yours when I get both my hands back. Thank you for your videos I will be watching all from now on. Leonie from Abbotsbury Sydney

  • I love you recipes but not this one. I have tired to make this… Im ok with garlic but this is too much garlic.. I couldn’t eat this at the end… ��

  • Nooo don’t do the foiil. I hate washing up as well, but acidic and salty substances dissolve the aluminum, which is unhealthy for human. Probably connected to breast cancer and Alzheimer’s. I see this so often…

  • My god FINALLY a pumpkin soup recipe that doesn’t contain cinnamon! I’ve always loved pumpkin but I’m super allergic to cinnamon so I’ve never gotten to really enjoy it…until now bc I’m making this immediately

  • if you don’t have a conventional oven (like i dont), then put the pumpkin in the microwave oven for 15 minutes on high, and the end result is the same, because the longer heating time evaporates pumpkin’s extra water and concentrates the flavor. you can also skip the killed animal juice by adding vegetable broth, or more half and half to the mix while cooking it-

  • It was my understanding for something to be a bisque it generally needed to be made with fish stock or have like a seafoodish manner to it.?

  • My name is Rosie. I’m six and make yummy videos. Please have a look at my yummy recipe on pumpkin fries https://youtu.be/9DZ2Jx3dDdQ

  • That’s sweet. Just hope in ten years or so they do not tell him to f**k off when he asks if they want to be a master cook like him.

  • Chef trick to add butter? Gordon i think not! That i just comon fucking “lamb Sauce” sense. Everything tastes and has a better consistence with butter.

  • https://www.taste.com.au/recipes/pumpkin-soup-chorizo-cannellini-beans/a63bb9c6-bcd6-4739-b717-d96bb6d8cbb1

    old link don’t work no more:)

  • This looks Delish! My friend served it to me with roasted pumpkin seeds and topped with a special spicy cream topping she would not give up her recipe but this will do, Can’t wait to give it a go!

  • What you used there is called butternut squash in the US but I think any squash that is pumpkin-like should do the job just fine. Loving this recipe!

  • Sack your audio guy, jeez that background roar should be removed in post processing. By the sound of it, he or she is processing without removing background noise. It’s silly, cause it’s such an easy thing to do in a couple of clicks.

  • I never believe that I will be HIV Negative again,Dr abumere has given me reasons to be happy, i was HIV positive for 2years and all the means i tried for treatment was not helpful to me, but when i came on the Internet i saw great testimony about Dr abumere on how he was able to cure someone from HIV, this person said great things about this man, and advice we contact him for any Disease problem that Dr Abumere can be of help, well i decided to give him a try, he requested for my information which i sent to him, and he days,and after which i should go back to the hospital for check up, well after taking all the treatment sent to me by Dr abumere i went back to the Hospital for check up, and now i have been confirmed HIV Negative, friends you

    can reach Dr abumere on any treatment for any Disease he is the one only i can show you all up just contact him on WhatsApp +2349021975055 or you can email:[email protected] gmail.com

  • That’s sweet. Just hope in ten years or so they do not tell him to f**k off when he asks if they want to be a master cook like him.

  • Nooo don’t do the foiil. I hate washing up as well, but acidic and salty substances dissolve the aluminum, which is unhealthy for human. Probably connected to breast cancer and Alzheimer’s. I see this so often…

  • My god FINALLY a pumpkin soup recipe that doesn’t contain cinnamon! I’ve always loved pumpkin but I’m super allergic to cinnamon so I’ve never gotten to really enjoy it…until now bc I’m making this immediately

  • … oooh, I love mangoes. I’ve got my week recipes sorted for next week.. so it would be a fortnight away, your mangoes wouldn’t probably last that long:(

  • You’re such a GREAT DAD! Now look where your Lovely Daughter is with her cooking. She’s GENIUS! (Watch out DAAaaaad!, lol) I love your videos anyway but honestly Gordon, seeing you bring your children in to cooking, plus the shows you do with kids, makes me respect you so much, no matter what else you do or how mean you get with clueless people, you’re careful not to beat the kids down when they’re trying so hard to be above and beyond the expectations of children. God Bless You Gordon and your Family. Big Hugs, Much Love and Gratitude!

  • My grandma made me spaghetti with ketchup and cut up hotdogs from the food bank. My dad bought me 7/11 slurpees, and my mom got me donuts from Safeway ������‍♀️�� these kids are eating like royalty

  • I tried this today and omg its delicious! Thanks Karma! I did change a couple things though, i used one pot of vegetablesoup base and one pot of tomatosoup base, and instead of creamed corn (we dont have that where i live) i just used two cans of corn and about a cup of greek yoghurt, this was a great hit and everyone loved it! Tip: add bieslook (i dojt know what its called in english) this really adds something special!

  • Alas but this one didn’t quite work for me.

    The flavor of roasted garlic was pretty dominant and the ginger (only used a small amount) was to much imho. Pretty much the taste of pumpkin faded to the background. Also, the Coconut cream was another, very strong flavor that really detracted from the pumpkin. I guess a simple pumpkin soup is what i was after… this had very strong flavours that kind of moved away from that.

  • Made it tonight. SO amazing! My kids even loved it! I’d say it serves less than 4 thought for an actual dinner so maybe add more pumpkin…Will definitely be making again.

  • Notice something different about him when kids are around? Thats right! He doesnt cuss. Thats called class.
    If any of you reading dont have class and cuss in front of kids, Im sorry.

  • It was my understanding for something to be a bisque it generally needed to be made with fish stock or have like a seafoodish manner to it.?

  • … awwwh no, I’m sorry to hear you’re not well:( the spices in this should hopefully at least clear your sinuses! 😉 Get well soon! x

  • I am absolutely in love with this recipe! I come back again and again, I love every step of it and how the girls have fun at the kitchen with dad.

  • What you used there is called butternut squash in the US but I think any squash that is pumpkin-like should do the job just fine. Loving this recipe!

  • Sack your audio guy, jeez that background roar should be removed in post processing. By the sound of it, he or she is processing without removing background noise. It’s silly, cause it’s such an easy thing to do in a couple of clicks.

  • Not even close to being a pumpkin… Love butternut squash and going to finish watching the video but I only started it because it’s a pumpkin soup with miso. This is not pumpkin

  • I just tried making it…. is it supposed to be salty?

    Edit: I realized what I did wrong. The video didn’t specify what kind of stock I was supposed to use, so I used chicken stock. Clicking on the printable recipe, found out I’m supposed to use vegetable stock.

  • I am absolutely in love with this recipe! I come back again and again, I love every step of it and how the girls have fun at the kitchen with dad.

  • I just tried making it…. is it supposed to be salty?

    Edit: I realized what I did wrong. The video didn’t specify what kind of stock I was supposed to use, so I used chicken stock. Clicking on the printable recipe, found out I’m supposed to use vegetable stock.

  • I`m a very basic amateur cook and tried this recipe yesterday and it was delicious! Thank you for your meticulously made recipes love them all:)Love from MaltaX

  • Quick and good time for a good time and a fun day for the day I get the time I have to get e q1 was a day for the first to get the time to get the good time and get the first day of this day and get to know you good day for a time and

  • Quick and good time for a good time and a fun day for the day I get the time I have to get e q1 was a day for the first to get the time to get the good time and get the first day of this day and get to know you good day for a time and

  • Can you use any pumpkin for soup?
    We brought a big orange pumpkin..
    l’ve seen people make this soup with this, others say l need another type of pumpkin..
    Could you maybe help me?

  • Anna can you please show us a mango desert recipe? because i have some mangos in the fridge and i really wanna use them in a desert:)

  • Thanks for the recipe. Looks delicious. I always make Turkish pumpkin dessert
    ,never made soup really. Mum was making Rice dish with pumpkin @ walnuts. Will try soup just now using your recipe but with turkish sucuk. Thanks again….

  • Marion, every time I watch one of your videos, not only do I appreciate what a great cook you are, I’m always reminded of the style & flare you have as a presenter. ����‍♀️
    Give this woman a network TV show already!

  • https://www.taste.com.au/recipes/pumpkin-soup-chorizo-cannellini-beans/a63bb9c6-bcd6-4739-b717-d96bb6d8cbb1

    old link don’t work no more:)

  • Marion, every time I watch one of your videos, not only do I appreciate what a great cook you are, I’m always reminded of the style & flare you have as a presenter. ����‍♀️
    Give this woman a network TV show already!

  • Trust me guys its worth cooking because I JUST made it and it’s super delicious. Also I added butter and cut the pumpkin to smaller pieces so it would bake faster��

  • My grandma made me spaghetti with ketchup and cut up hotdogs from the food bank. My dad bought me 7/11 slurpees, and my mom got me donuts from Safeway ������‍♀️�� these kids are eating like royalty

  • if you don’t have a conventional oven (like i dont), then put the pumpkin in the microwave oven for 15 minutes on high, and the end result is the same, because the longer heating time evaporates pumpkin’s extra water and concentrates the flavor. you can also skip the killed animal juice by adding vegetable broth, or more half and half to the mix while cooking it-

  • Gordon Ramsay is obviously alot more chill than me, because my first thoughts when she stepped on that pot was “get your dirty feet off there, people cook with that”
    He’s alot more chill than me

  • Hi Marion. In your video for your Creamy Miso Pumpkin Soup you say to add ginger but in your recipe there is no mention of ginger. Can you tell me how much you added. I am so looking forward to making this.

  • Trust me guys its worth cooking because I JUST made it and it’s super delicious. Also I added butter and cut the pumpkin to smaller pieces so it would bake faster��

  • Can red miso be used instead of the white?
    I bought the wrong one, didn’t do good research before and not quite what to do with it..

  • This looks Delish! My friend served it to me with roasted pumpkin seeds and topped with a special spicy cream topping she would not give up her recipe but this will do, Can’t wait to give it a go!

  • I made this awesome soup. But I added something to it: I topped it with crispy fried high-protein tofu. It was like tofu french fries, in lieu of crutons, tossed them with chili powder and salt. Then your amazing soup became a meal!

  • I have not finished watching your pumpkin soup. I already love the mixture of it with soybean paste, ginger & dash of chili flakes. Gosh… i can’t wait to have mine finished and let my loving sexy husband have it for his dinner after his golf day today. Thank you for the magnificent recipe…

  • Amazing, been a big fan of Curtis for years now since I grew up watching his tv shows. I have to say… this is such a simple but brilliant recipe. Such a great chef! Gotta give it a try real soon, thanks for sharing this!

  • Gordon Ramsay is obviously alot more chill than me, because my first thoughts when she stepped on that pot was “get your dirty feet off there, people cook with that”
    He’s alot more chill than me

  • Alas but this one didn’t quite work for me.

    The flavor of roasted garlic was pretty dominant and the ginger (only used a small amount) was to much imho. Pretty much the taste of pumpkin faded to the background. Also, the Coconut cream was another, very strong flavor that really detracted from the pumpkin. I guess a simple pumpkin soup is what i was after… this had very strong flavours that kind of moved away from that.

  • Looks delish can’t wait to try it! I tried this easy and healthy butternut squash cream soup recently and it was so good! https://www.youtube.com/watch?v=MIu-GifA5v8 I’m definitely trying this next!

  • Not even close to being a pumpkin… Love butternut squash and going to finish watching the video but I only started it because it’s a pumpkin soup with miso. This is not pumpkin

  • Tilly will be a fantastic chef like her dad someday! I can see the sheer excitement in her when she enters the kitchen. So adorable she is!! U are simply the greatest Gordon Ramsey. Love all your family videos!Awesome indeed,

  • Anna can you please show us a mango desert recipe? because i have some mangos in the fridge and i really wanna use them in a desert:)

  • i just made it.. and it taste sooooo yummmyyy ������
    never know that pumpkin had delicious taste afterall �� what ive been doing this whole mylife? ��
    i should make it again when i tightened my braces… bcs i heard pumpkin has all of the nutritions you needed ��

  • My heart melt’s for tilly in this vid ☺️ she is so small, so sweet and giggly and willing to learn her eyes sparkle and she says everything her daddy says! ��☺️ He says mmmm she says mmmm:D ADORABLE ☺️

  • Was really jarring watching you call a butternut squash a pumkin this whole video. Must be an Aussie thing?
    All pumpkins are squash but not all squash are pumpkins. Was really hoping for an interesting punkin recipe but turns out it’s just butternut squash. Oh well

  • Butternut squash is my absolute favorite kind of soup of all time. This recipe looks easy enough for me to try. Thank you so much for the great video.

  • My heart melt’s for tilly in this vid ☺️ she is so small, so sweet and giggly and willing to learn her eyes sparkle and she says everything her daddy says! ��☺️ He says mmmm she says mmmm:D ADORABLE ☺️

  • Can red miso be used instead of the white?
    I bought the wrong one, didn’t do good research before and not quite what to do with it..

  • I tried this with chicken stock and wasn’t the biggest fan but just made it with vegetable stocks and much prefer the taste. I dont think chicken went well with the pumpkin taste.

  • You’re such a GREAT DAD! Now look where your Lovely Daughter is with her cooking. She’s GENIUS! (Watch out DAAaaaad!, lol) I love your videos anyway but honestly Gordon, seeing you bring your children in to cooking, plus the shows you do with kids, makes me respect you so much, no matter what else you do or how mean you get with clueless people, you’re careful not to beat the kids down when they’re trying so hard to be above and beyond the expectations of children. God Bless You Gordon and your Family. Big Hugs, Much Love and Gratitude!

  • Tilly will be a fantastic chef like her dad someday! I can see the sheer excitement in her when she enters the kitchen. So adorable she is!! U are simply the greatest Gordon Ramsey. Love all your family videos!Awesome indeed,

  • I made this awesome soup. But I added something to it: I topped it with crispy fried high-protein tofu. It was like tofu french fries, in lieu of crutons, tossed them with chili powder and salt. Then your amazing soup became a meal!

  • I tried this with chicken stock and wasn’t the biggest fan but just made it with vegetable stocks and much prefer the taste. I dont think chicken went well with the pumpkin taste.

  • Chef trick to add butter? Gordon i think not! That i just comon fucking “lamb Sauce” sense. Everything tastes and has a better consistence with butter.

  • ramsy i new who you are you r 53 1966 November 8 you have 4 children 1 is 19 2001 November 1 and 21 1993 November she called me her name is magen ramsy and all of ur kids last name is ramsy im comeing i now ur address i cant say it say goodbye ramsy���������� were called the boston robs

  • Thank you for this recipe, it looks delicious and very clearly explained. One question though, here in the UK the only fresh pumpkins I’ve tried to cook are the ones available during the Halloween period, they look quite different to the one in your video which more resembles a round version of a butternut squash, the ones I’ve tried have far less flesh and are more watery in texture. Are they the wrong variety to use for this recipe? Thank you x

  • My name is Rosie. I’m six and make yummy videos. Please have a look at my yummy recipe on pumpkin fries https://youtu.be/9DZ2Jx3dDdQ

  • Looks delish can’t wait to try it! I tried this easy and healthy butternut squash cream soup recently and it was so good! https://www.youtube.com/watch?v=MIu-GifA5v8 I’m definitely trying this next!

  • I`m a very basic amateur cook and tried this recipe yesterday and it was delicious! Thank you for your meticulously made recipes love them all:)Love from MaltaX

  • i just made it.. and it taste sooooo yummmyyy ������
    never know that pumpkin had delicious taste afterall �� what ive been doing this whole mylife? ��
    i should make it again when i tightened my braces… bcs i heard pumpkin has all of the nutritions you needed ��

  • I never believe that I will be HIV Negative again,Dr abumere has given me reasons to be happy, i was HIV positive for 2years and all the means i tried for treatment was not helpful to me, but when i came on the Internet i saw great testimony about Dr abumere on how he was able to cure someone from HIV, this person said great things about this man, and advice we contact him for any Disease problem that Dr Abumere can be of help, well i decided to give him a try, he requested for my information which i sent to him, and he days,and after which i should go back to the hospital for check up, well after taking all the treatment sent to me by Dr abumere i went back to the Hospital for check up, and now i have been confirmed HIV Negative, friends you

    can reach Dr abumere on any treatment for any Disease he is the one only i can show you all up just contact him on WhatsApp +2349021975055 or you can email:[email protected] gmail.com

  • ramsy i new who you are you r 53 1966 November 8 you have 4 children 1 is 19 2001 November 1 and 21 1993 November she called me her name is magen ramsy and all of ur kids last name is ramsy im comeing i now ur address i cant say it say goodbye ramsy���������� were called the boston robs

  • I love you recipes but not this one. I have tired to make this… Im ok with garlic but this is too much garlic.. I couldn’t eat this at the end… ��

  • Was really jarring watching you call a butternut squash a pumkin this whole video. Must be an Aussie thing?
    All pumpkins are squash but not all squash are pumpkins. Was really hoping for an interesting punkin recipe but turns out it’s just butternut squash. Oh well

  • I have not finished watching your pumpkin soup. I already love the mixture of it with soybean paste, ginger & dash of chili flakes. Gosh… i can’t wait to have mine finished and let my loving sexy husband have it for his dinner after his golf day today. Thank you for the magnificent recipe…

  • I tried this today and omg its delicious! Thanks Karma! I did change a couple things though, i used one pot of vegetablesoup base and one pot of tomatosoup base, and instead of creamed corn (we dont have that where i live) i just used two cans of corn and about a cup of greek yoghurt, this was a great hit and everyone loved it! Tip: add bieslook (i dojt know what its called in english) this really adds something special!

  • … awwwh no, I’m sorry to hear you’re not well:( the spices in this should hopefully at least clear your sinuses! 😉 Get well soon! x

  • Thanks for the recipe. Looks delicious. I always make Turkish pumpkin dessert
    ,never made soup really. Mum was making Rice dish with pumpkin @ walnuts. Will try soup just now using your recipe but with turkish sucuk. Thanks again….

  • Butternut squash is my absolute favorite kind of soup of all time. This recipe looks easy enough for me to try. Thank you so much for the great video.

  • … oooh, I love mangoes. I’ve got my week recipes sorted for next week.. so it would be a fortnight away, your mangoes wouldn’t probably last that long:(

  • I have my left arm in a cast I have to sit more so watching you cook is a pleasure. I started off just looking at how to cook the perfect poached egg.I find it difficult to get right and have been told many different ways. Seeing you cook them and all the finer points has me confident to do now. But then I could not stop watching. You are a wonderful teacher. Thank you Curtis. I make pumpkin soup but will love to make yours when I get both my hands back. Thank you for your videos I will be watching all from now on. Leonie from Abbotsbury Sydney

  • Amazing, been a big fan of Curtis for years now since I grew up watching his tv shows. I have to say… this is such a simple but brilliant recipe. Such a great chef! Gotta give it a try real soon, thanks for sharing this!