Reviewed: Oct. 26, 2008

wonderful used low fat half and half instead of cream

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kdagon

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Reviewed: Oct. 25, 2008

This is the first time I have tried pumpkin soup and to my honest surprise, I liked it! I love the texture...nice and thick and creamy. I omitted the crutons just because I was trying to cut calories where I could for the needs of a family member. I don't think this is a good 'main course' dish, but it serves well as an appetizer or side dish. It's not too 'pumpkin-y' in flavor, but it is slightly rich. Next time I am all over those crutons though!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 21, 2008

Two of my favorite things are pumpkin and soup. The idea of putting them together sounded like a dream come true. However, this recipe just didn't fall together like I'd hoped. I followed the advice of several reviewers by cutting back the amount of salt, adding a little spice, and garlic, but the soup still tasted like it was missing something. Not sure what that something is, but I was disappointed. Not so that I won't try this recipe again. Maybe I was just off my game today!

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FARLEYJEAN

Cooking Level: Expert

Home Town: Lebanon, Oregon, USA

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Reviewed: Oct. 21, 2008

I liked this, but guests did not rave (which is the criteria for five stars!) Also, I think I prefer a nice Pumpkin-Carrot soup instead. It has a sweeter flavor. The cream overpowered the pumpkin flavor just a bit. But still, this was good. I'd make it again for myself but not for company.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Oct. 20, 2008

great with some tweeks! I took the advice of other reviewers and beefed up the spices. I used about a teaspoon each of cinnamon and ginger and a few grates of nutmeg. I substituted a cup of unfiltered apple cider for a cup of the stock. I also substituted evaporated skim milk for the cream. Turned out great and lower in fat without the cream!

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cstperkins

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Reviewed: Oct. 19, 2008

This was alright as a base recipe, but if I were to make it again I would definitely be sure to use low sodium broth. My husband and I are big salt lovers but this was just a bit too much since we didn't use low sodium. I also would have liked to be able to taste the pumpkin flavor a little more so I might have only added 1/2 cup of cream. I might add a little more ginger to it as well.

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Allison S.

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Reviewed: Oct. 16, 2008

Like others, I made the soup much tastier by adding brown sugar, peanut butter, and cayenne. I've also found that people often like fresh grated parmesan, too. With these changes, I give the recipe four stars at least.

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

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Reviewed: Oct. 16, 2008

I followed the advice of maby and doubled the spices plus added brown sugar. I think that I added too much though as it turned out quite sweet! Other than that, yummy!

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

I liked this recipe. I did make it without the croutons and I do think that would have been a nice touch; it definitely needs something else to go with it. I made the pumpkin puree from scratch the day before and then adjusted the recipe to how much puree I had. I ended up making a lot of soup and freezing it. When you first start making this soup and it's just the onions and the chicken broth...wow. That looks disgusting. Luckily, it gets better. I added a generous helping of brown sugar, doubled the amount of cinnamon and ginger, added a few good shakes of nutmeg, a small shake of cayenne pepper, and a pinch of salt. Other reviewers recommonded pumpkin pie spices; I didn't have that, would have loved to have added that too! The soup really doesn't begin to look super appealing until you add the cream. Thanks for the recipe!

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Oct. 9, 2008

I have to agree with the poster who said this wasn't much on it's own, but is a good base recipe. I also added brown sugar, nutmeg and cayenne pepper. I liked it a lot but my husband thought it was just so-so.

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CLAFOUNT

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

Needs sugar or spice or something nice. I'll keep experimenting with the leftovers.

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D

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Reviewed: Oct. 2, 2008

Fantastic. Made it for recipe club and it was a big hit. I followed others advice and used a little cayenne and some brown sugar in the soup. Also, I used fat free half and half instead of cream and it worked very well.

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sarahmc

Cooking Level: Intermediate

Living In: Allentown, Pennsylvania, USA

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Reviewed: Sep. 23, 2008

This soup had very good flavor, but was very salty. Next time I will use either low-sodium chicken broth or 1/2 the salt. Otherwise, I loved the flavor of the soup and the croutons together!

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Sep. 20, 2008

I like this recipe. It is amazingly sweet for a dish that has no sugar in it. I didn't like the "croutons" with it, and even without them, the soup still is on the sweeter side, so I think putting brown sugar in, as other suggested, would be way too sweet for my taste. I do think a little more pepper would be a good idea, though.

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germanwife

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Reviewed: Sep. 19, 2008

I made this soup 3 nights ago and my guest just couldn't stop raving about it. I didn't change nor added a thing. Just perrrrfect!!!!

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frenchy

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

Excellent with some changes... I can never make a recipe without changing it. :) I used low sodium chicken broth and evaporated milk. I upped the spices a lot, and added cayenne pepper and cloves. It would be bland as written, but delicious when you spice it more to your tastes. The croutons are a definite must!

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Shainna

Cooking Level: Intermediate

Home Town: Worthington, Ohio, USA

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Reviewed: Sep. 10, 2008

My family loved this soup the one thing that i would recommend is that at the end add some rice wine viniger maybe just a few spoonfulls brings all the flavors together.

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Starr

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Reviewed: Aug. 10, 2008

Awesome :) The texture was wonderful, and the pumpkin taste was perfect. The only thing I would suggest is to make sure you don't overdo it with the onions.. use exactly the amount in the recipe :)

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Emily C

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

This was an interesting recipe, but much too salty for my taste. It was also a bit bland. But I bet it would be great without the salt and with some cinnamon and/or nutmeg added to it!

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