Reviewed: Dec. 25, 2008

I followed the advise of the others who reviewed the recipe and added a lot more spice and brown sugar. It turned out great. Used it as my lunch on Thanksgiving. Perfect!

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Brooke

Cooking Level: Intermediate

Home Town: Petersburg, Virginia, USA

Living In: Irmo, South Carolina, USA

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Reviewed: Dec. 19, 2008

AMAZING! I wanted a new recipe for a healthy soup and this is what I've been waiting for!

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sugarbunni

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

When mentioned to friends that I was making Pumpkin soup they lined up with their bowls, and now want more. So much for retired. Very good taste,outstanding.

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Wayne

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Zion, Illinois, USA

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Reviewed: Dec. 10, 2008

tasted like an indian food dish. I didn't expect it. Very rich, could not eat much in one sitting

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CHERIPA

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Reviewed: Dec. 9, 2008

I served this soup for our Thanksgiving celebration with my husband's family. Many of our guests, including myself, had not ever had pumpkin soup before. It was phenomenal! Everyone raved about it and many have asked for the recipe. I used real pumpkin instead of canned, and didn't use as much ginger. The croutons really added the perfect finishing touch. I highly recommend this recipe - thanks for sharing it!!

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TLGIFFORD

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Reviewed: Dec. 7, 2008

I'm giving this five stars, but its not a solid five as I JUST took it off the stove and won't be eating it until tomorrow. I also increased the spices and added 3 heaping teaspoons of brown sugar to the soup. Instead of whipping cream, I put in a quarter package of reduced fat cream cheese and let it melt in the soup, and maybe 1/2 cup of skim milk since that's all I have. I couldn't stop sampling it when I took it off the stove, so I know it'll be good. As someone suggested, I also used cinnamon bread, but I cut that into cubes, tossed them in melted butter, put them in a baking dish, sprinkled apple pie spices over them and baked them into croutons. I keep eating those too, so I think its going to be a good meal!

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ECUADORITA

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

Like others said, this recipe provided the basis for the soup, but it needed the addition of some extra spices. I halved the recipe and made several changes: I melted 2 tbs. Smart Balance along with 1 tbs. brown sugar and 1/4 tsp. cinnamon in a pan and dipped both sides of each slice of bread in the mixture. I minced 1 clove garlic and an entire onion and sauteed that in 1 tbs. Smart Balance until almost carmelized. I added only 1 cup vegetable broth, and I did process it, which made it nice and creamy. With the pumpkin, I added 1 cup water, 1/2 tsp. cinnamon, 1 tsp. fresh minced ginger, 1/4 tsp. nutmeg, 1/4 tsp. paprika, and a dash of salt and pepper. I also subsituted light ceam. The croutons were a nice addition.

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Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Dec. 5, 2008

This was great! Comfort food at its best! I did add brown sugar, nutmeg, a bit of white wine, and didn't bother with pureeing (just chopped onion really fine). It was really good, and my kids liked it too!

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nelliebellie

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Reviewed: Dec. 1, 2008

I really liked this recipe. I used a fresh pumpkin and didn't use coutons. however, my sister didn't really care for the soup.

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rmreevesolis

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Reviewed: Nov. 29, 2008

I was completely in mourning after a chain bread/soup company discontinued their fabulous pumpkin soup, but this recipe is a dead ringer for my fall favorite. This soup is great, whether you make it savory or sweet. I've tried it both ways, but prefer it on the savory side. I use a heaping HALF cup of onions and only salt it to taste. I use extra pumpkin pie spices in addition to the spices specified, and I add a splash of buttermilk. The croutons are worth the effort, in my opinion. [Just be careful not to burn them.] I alternate serving it with the croutons, or with a dollop of sour cream and topped with fresh parsley or chives. This is a fantastic soup....don't miss this one!

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KarlsChef

Cooking Level: Intermediate

Home Town: Covington, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Nov. 29, 2008

I was given the task of adding a soup course to Thanksgiving this year...what a daunting task. This recipe ROCKED! Even my father who shies away from anything fruit or vegetable loved it. I followed other reviewer's advice and doubled the spices, added a handful of brown sugar and a healthy dash of cayenne pepper. The hot pepper gave an extra depth with a nice little finish, nothing hot, just a hmmm type of flavor. I made it the day before and gently heated it with no problems. Excellent!

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MrsDavis114

Cooking Level: Intermediate

Home Town: Morristown, New Jersey, USA

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Reviewed: Nov. 27, 2008

Very good and not difficult to make. As per another reviewers suggestion I added cheese raviolis to the soup and it became a warm hardy dinner. Thanks!

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belle

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

My rating is just on an as-is basis. I agree with the other reviewers that state this is a good base. It was good, but a little plain. I did more spices and about 1/2 C of Brown Sugar, which helped.

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LANYPOO1979

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Reviewed: Nov. 12, 2008

This has been a staple recipe for the last several years. Come October, friends are always requesting it. I used tips from other reviews regarding additional spices and brown sugar. Play with cream amount depending on your mood!

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MERGRL31

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Reviewed: Nov. 1, 2008

Amazing recipe! I made it for a fall themed baby shower and I had none left over to bring home! I am glad I read the reviews and I used alot of the advice. I did have to double the recipe but that did not really affect it too much. I went lighter on the onions, used the fat free less sodium chicken broth, added a handful of brown sugar and added twice the seasonings of cinnamon and ginger. For extra flare I added nutmeg and used cayenne pepper which really did bring out the flavor of the whole soup. Instead of heavy cream I used light cream and instead of cinnamon croutons I used ginger snaps! Someone at the party also said pumpernickel bread was amazing in the soup as well! Enjoy!

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jsollenberger

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Oct. 31, 2008

I was pleasantly suprised by this. It's a rich & flavorful bisque-like soup. I served it for halloween dinner with a green salad. I taste tested it before serving and decided to add a tablespoon of brown sugar and some more cinnamon. I didn't really want it to be sweet, but felt it needed just a touch. My only complaint is about the croutons. I baked the bread for about 15 minutes and when I added it they just ended up being soggy pieces of bread in the soup. I liked the cinnamon bread idea though, so I think next time I'll just serve it on the side.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Oct. 30, 2008

Wonderful ... with or without the cream ! My husbands favorite soup... make it all fall & winter. Use a stick blender to blend in pot ... works great

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Debra McInnis

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Reviewed: Oct. 28, 2008

there are not enough stars for this one!! i loved it!!! soo easy to whip up. i used my hand held emersion tool and didn't even have to take it out of the pot. the flavors are so warm and cozy. i did ease up on the whipping cream to save some calories. i think one could even get away with a non fat creamer in lieu of the cream and not sacrifice taste. loved it!!

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victoria

Cooking Level: Intermediate

Home Town: Seal Beach, California, USA

Living In: South Glastonbury, Connecticut, USA

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Reviewed: Oct. 27, 2008

It was good, but I only give it 4 stars because I think the cream makes it unbelievably thick and rich. I used 1/4 cream and the rest skim milk and it was still quite thick. Yummy as is, otherwise. I didn't add more brown sugar like other reviews mentioned - I was afraid it would taste too much like dessert or pumpkin pie filling.

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