Baked Pumpkin, Sweet Potato, and Coconut Milk Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 1, 2010
This beyond amazing! I took my leftover acorn squash and sweet potatoes from Thanksgiving and roasted a large pumpkin from Halloween. It's absolutely perfect just the way it's written!
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Reviewed: Oct. 14, 2010
So great! I just used what I had: one small pumpkin, acorn squash, corn, carrots, and sweet potatoes. Right now I am making it again but I'm just using two acorn squashes and a butternut squash.
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Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA
Living In: Akron, Ohio, USA
Reviewed: Jan. 3, 2010
Delicious! I also added curry and it was exceptional!
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Reviewed: Nov. 23, 2009
I like the recapie it sounds yummy! I think this is the one I'm gonna use for our Thanksgiving dinner! but it's much easier to cut the pumpkin and squash in half first then bake. not only is it easier to handle after you take it out of the oven but it takes 1/2 the time to cook. pre heat the oven to 400 degrees. cut you squashes in half and scoop out all the seeds then cover them with tin foil and place directly on the middle rack. it will take any where from 30 min to an hour for it to be done. It just depends on the size of your pumpkin. if it's not done after 30 min bake in 15 min increments till it is. Once it's fork tender let cool till you can handle it and just scoop it out of the shell. Happy cooking!
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Reviewed: Oct. 30, 2009
Thanks so much for posting this! With Thanksgiving coming up, I needed to know how to bake a pumpkin for making soup and pies; I've moved to the UK, and I haven't seen any canned pumpkin anywhere! So, thanks so much for just that small part! :) (I didn't actually try the recipe so I decided to give it the benefit of the doubt, because it wouldn't let me post a message without rating the recipe) I do hope to try the whole recipe one day though; it sounds delicious, and right up my alley. Cheers!
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