Reviewed: Nov. 20, 2009

My first attempt at creamy-squash-type soup, and it was great! It was kind of an impromptu thing, basically I had leftover pumpkin after baking a "Double Layer Pumpkin Cheesecake" from this site, and looked up a soup for fun. I didn't have a lot of ingredients (no onions or heavy cream), but added minced garlic and just used milk instead, and it was nice and simple. Followed other comments to add brown sugar too, and it turned out really good. Personally, I might like it a little thicker, probably where the heavy cream comes in.

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Sarah

Cooking Level: Intermediate

Home Town: Danville, California, USA

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Reviewed: Nov. 19, 2009

Just made this today for Thanksgiving celebration for a local Council of Aging, Served 120 seniors and received a standing ovation for my efforts. Thanks

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Ron

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Reviewed: Nov. 18, 2009

I truely enjoy this recipe with a few modifications. I always double the cinnamon and ginger and add 1/8 tsp of nutmeg. I also add 1/3 cup of bown sugar [I suppose I could use 1/4 cup, but I like my soup a little sweeter than some. ;)] I only use a pinch of black pepper and I add 1/16 to 1/8 tsp of cayenne pepper (depending on my eaters' tolerace for spice). I skip the salt and throw in a few salted roasted pumpkin seeds for added texture. Garnish with leftover seeds and a sprinkle of nutmeg. Yum! Family favorite.

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veronica0x

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Reviewed: Nov. 14, 2009

added 3 TBS of brown sugar and a couple shakes of cayenne pepper. followed the recipe exactly otherwise. turned out perfectly.

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artgrrl

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 14, 2009

A delicious, light for a cream-based soup with the best kind of ingredients: Simple. I made this soup just yesterday for a competition at my work. I'm proud to say that this basic recipe beat out 9 other entries, some of which were just a tad too fancy!

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Reglaf

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Reviewed: Nov. 12, 2009

WOW is this soup ever sooo yummyy!!! I made homemade puree so I did like others and added the cornstarch and water. I also added some brown sugar to sweeeten it up some. I didnt have enough cinnamon for the bread, so I used pumpkin pie spice instead. Thanks for this amazing fall recipe

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CASONPA

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Reviewed: Nov. 8, 2009

I loved this soup and so did my fiancé... and he usually doesn't like anything with pumpkin in it! I added some brown sugar and cayenne (to taste).... super yummy!

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Nina

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Nov. 4, 2009

Th e first time we had pumpkin soup was on a cruise.Thought ,how weird, we tried it & loved it. so on halloween 09, i decided to try & make it. It turned out GREAT. I probably added less onions, more pumpkin,brown sugar,nutmeg. I will make this again.It is not the type of soup you would make a whole meal of, but very yummy & impressive.

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Shannon

Cooking Level: Intermediate

Home Town: Modesto, California, USA

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Reviewed: Nov. 2, 2009

I made my own pumpkin puree from leftover Halloween pumpkins. Since I made fresh pumpkin puree, I added about 2 T of cornstarch with 1/4 cup of water to thicken the soup. All I can say is WOW! The croutons made the soup taste like a pumpkin pie and the heavy whipping cream made a rich soup base. Who would have guessed pumpkin soup could taste so good!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Nov. 2, 2009

this is the very first time i have heard of pumpkin soup! I was interested. i followed in others suggestions of adding more brown sugar along with sprinkling cayenne pepper and basil to taste. The soup turned out great, maybe a little too sweet, but i will make it again! I also topped my bowl off with a scoop of sour cream, that set it off well!

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Elizannbeth

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Reviewed: Nov. 1, 2009

Pretty good, but not a lot of flavor if you dont add in a few of the suggestions. I added cayenne and brown sugar. Helped A LOT!

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Ivy

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Reviewed: Nov. 1, 2009

YUM! But with a few changes. I added about 2 tbsp brown sugar to the recipe and added a little extra cinnamon and some all spice. I blended it lightly so it was still a little "chunky". The cinnamon croutons were a great touch! Perfect fall dinner!

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meganne1184

Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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Reviewed: Nov. 1, 2009

Delicious after I made the changes suggested by others on here. Added a little more cream for a richer soup. Loved it!

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Jason

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Reviewed: Nov. 1, 2009

Delicious! I made it from all of the comments listed below including 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 cup of brown sugar, and 1/4 tsp cayenne pepper.

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JMUAME03

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Reviewed: Oct. 31, 2009

This was yummy with suggested changes. I added lots of brown sugar. At least a handful. I used half the onion. And 1% milk with corn starch. Came out yummy, everyone loved it.

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Gina

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

Best Pumpkin Soup I've ever made...and I've made a lot. I also doubled the spices and added nutmeg and then paprika to give it a little kick. I've always added root vegetables to my pumpkin soups, normally parsnip and carrot but I only had carrot so I added it to the first stage and boiled until tender. I also added about a cup of corn. I puree until theres still some particles because I like the texture. The corn and carrot ingredients made it naturally sweet and so i lastly drizzled about 1/8 cup of maple syrup in. I did not add any salt as the broth had enough in it. This was delicious and I may have to make a second batch because for my guests because it's all I want to eat tonight hehe. I suggest tasting and tasting and tasting all the way through adding any extra ingredients. This would be nice to garnish with a little heavy cream swirled in or some maple syrup.

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Suriaah

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Reviewed: Oct. 30, 2009

I made this recipe as is and my husband and I found it very bland and that is the reason for the 3 star rating. Instead of tossing it I just did a bit of tweaking and now it is one of my fav soups of all time! I added twice the amount of ginger and cinnamon called for making it 1/2 tsp of each. Added 3 TBS of brown sugar and just a couple of dashes of cayenne pepper. Sensational! With the changes I'd give it 5 stars!

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N2WINIT

Cooking Level: Intermediate

Home Town: Hughson, California, USA

Living In: Sacramento, California, USA

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Reviewed: Oct. 29, 2009

Yumm! After reading some reviews I made some changes; First I dont eat meat so I used veggie broth, I Added extra brown sugar, some pumpkin pie seasoning and cayenne pepper. I also used nonfat half and half to cut down on the calories.- when I was done cooking I thought it looked a bit thin so I boiled up a potato then strained it and added to the soup. I think the potato really made it amazing- I think bacon would mae a good addition for you meat eaters, especially with the potato addition.

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