Reviewed: Nov. 21, 2009

It was easy, I'll give it that, but I really wasn't impressed with it. I'm not sure if I did something wrong or I just don't like pumpkin in a soup. Either way I only half-heartedly finished my bowl and still felt hungry after and the boyfriend didn't care for it much either. Ah well.

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Reviewed: Oct. 11, 2009

My very picky 6 year old called this "Amazing!" - which is amazing in itself! I didn't have cream, so I used evaporated lowfat milk. Otherwise, I followed the directions exactly - until the garnish. I used gorgonzola cheese and bacon sprinkled on top, as another recipe recommended - wonderful! A couple of croutons would've been nice as well, but I didn't have them on hand. As another reviewer said, Campbell's cream of potato has chunks, so the stick blender comes in handy for this soup. This very easy recipe is a keeper!

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Beth H

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

This was a really great soup! My husband absolutely LOVED it. I wanted it to be a bit sweeter than it was, so I added brown sugar (maybe 1 tbs), cinnamon, pumpkin pie spice, and 1 tbs sugar. I did not use ginger because I didn't have any. I served this with hot french bread and butter and it was delicious. Perfect for a cool, fall evening. :) Thanks for a wonderful recipe!

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Stephanie Schmeltzle

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Reviewed: Oct. 1, 2009

Not bad, I enjoyed it after I added some curry & nutmeg because it still maintains the canned cream of potato flavor.

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Sandi R.

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Reviewed: Feb. 21, 2009

Excellent recipe. I have had better, but this was delicious and easy.

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AJ

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Reviewed: Dec. 26, 2008

This was very simple and taste. I added whipping cream instead of table cream and used minced garlic instead of powder. Came out really nice and tasty.

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Eriluo

Cooking Level: Expert

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Reviewed: Dec. 3, 2008

Loved it! Followed a previous review to make it lower in fat content and it still turned out great. I love pumpkin flavor, and am going to add more pumpkin next time. Even my husband liked it, and he hardly ever considers soup a meal!

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LCR

Home Town: Chicago, Illinois, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 29, 2008

I altered the recipe according to jody1's review and it jumped up from rather bland to 5 stars. I loved the subtle spices. And it was just as easy. Add the broth, brown sugar, and spices!

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Helene

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Reviewed: Nov. 25, 2008

This is an easy and very tasty recipe. Made a few changes. I used low sodium chicken broth instead of water and half/half instead of cream. I warmed this on the stove and then put it in the crockpot for a few hours.The chicken broth seemed to make it a little salty so I added a mixture of cinnamon/sugar to it and discovered that it is the secret ingredient that took this soup to the next level.

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steph4x4

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Reviewed: Nov. 12, 2008

I made this for a work potluck and it was a hit!

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Kimberly

Cooking Level: Beginning

Home Town: Cicero, Illinois, USA

Living In: Boise, Idaho, USA

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Reviewed: Nov. 5, 2008

This soup is easy and awesome! My only changes were that I used roasted butternut squash and low fat milk. I served it with crusty French bread that I warmed in the oven and a green salad. My husband licked the bowl!

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etincelle

Home Town: Gettysburg, Pennsylvania, USA

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Reviewed: Nov. 1, 2008

I had high hopes for this recipe after reading all the great reviews. Both my husband and I didn't care for it. First I made it exactly like the recipe. I tasted it and thought it was much too "garlicy." So I took the suggestion of a reviewer and added a tsp cinnamon and 2 tbsp brown sugar. This helped somewhat but now it had a weird garlicy sweet flavor.

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collins6738

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Reviewed: Oct. 9, 2008

This is a great base for an easy recipe - though I added 1 tsp cinnamon, 1/2 tsp nutmeg and 2 tbsp dark brown sugar as I'd seen others do and it definitely helped! I couldn't find cream of potato soup so I subbed lowfat butternut squash soup to keep with the fall theme, and the flavors mixed wonderfully - I'm keeping this adjusted recipe on hand!

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vcoop

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Reviewed: Oct. 8, 2008

This was easy and tasty, but pretty bland as is. I don't think it had enough spices in it to really bring out the pumpkin-ness. I would add a lot more garlic, more paprika, white pepper, allspice, and probably whatever else I had laying around. A good base recipe, but be prepared to experiment.

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ELLYZ

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Reviewed: Apr. 28, 2008

i like the concept of this recipe and how easy it is. however, i like a sweeter/spicier flavor in my soup, so i used chicken broth instead of water and the following spices: brown sugar, cumin, cinnamon, nutmeg. it was easy to make and very satisfying!

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Bethany

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Reviewed: Apr. 2, 2008

Instead of creamed potato soup, I drained/added can of diced potatoes. Best of all, I browned 1/2 lb. sausage with some chopped onions, stirred that in with fat-free half/half, and instead of ginger, added a pinch of cayenne. Oh, I reduced water to 3/4 cup. YUM!

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debosoho

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: South Houston, Texas, USA

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Reviewed: Jan. 6, 2008

good. most likely of the non-curry pumpkin soups for a repeat. of course, i was not able to make them all before I ran out of pumpkin :)

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 12, 2007

Since 2004 this has been my favorite thing to make. After traveling to a friends house in ireland that made us a similar soup with zuccini I was inspired to find a soup i could make. Having pumpkin on hand I feel apon this recipe and was in love with it. I added cayane pepper to it to give it a kick and this year used roasted garlic and potato soup. It is great for rainy cold days and a knock out at gatherings. I have only about 6 things I know how to cook and this is one of them. Hubby is the cook. Thank you so much for this recipe.

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Bluepeacock1896

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Reviewed: Oct. 7, 2007

Easy and my family said it was a keeper. Justed subbed evaporated milk for the cream, and it was still delicious.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 23, 2007

This is truely wonderful! I did add a few extras for my own taste. I used chicken broth in place of water, white pepper, 1 tsp. onion powder, 1 tsp. pumpkin pie spice, 2 tablespoons brown sugar, 1/2 tsp. cumin, 1/2 tsp. sage, nutmeg and cinnamon to taste. I served this soup at a tea and it had everyone asking for more plus the recipe!:)

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