I had a lot of leftover pumpkin innards after halloween, so I thought I would give this recipe a shot. I did a few things differently- sauteed the onion before adding pumpkin and stock, used half vegetable and half chicken stock, and added extra garlic and peppercorns. It is absolutely fantastic. This is definitely going to be my official after halloween use-up-the-pumpkin recipe. :-D

Reviewed On: Nov. 2, 2009