Reviewed: Nov. 16, 2007

Dear people- read the reviews. My first taste I almost launched the pot down the sink. Then as it simmered I read more reviews. Unsure how to rate it since it's not that good as written but what are recipes anyway but good ideas to add to, right?!?! Ok agree with me later. This soup is EXCELLENT when you add a palmful of brown sugar. AND add extra pumpkin pie spices. AND a sprinkle or 2 of cayenne pepper. I used half-n-half and I ran outta onions, but did mince up some garlic. I really love how it turned out. Taste as you go and for the love of G-d do NOT over-salt it.

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GUIDOSWIFE

Cooking Level: Expert

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Reviewed: Nov. 15, 2007

Wow I loved this! I never had pumpkin soup before and really enjoyed this. To decrease the fat and calories, I replaced the cream with nonfat evaporated milk and cornstarch. I added a little less than 1/4 cup brown sugar and a pinch of nutmeg as others had suggested. With the croutons, this was so delicious.

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Erin

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Blue Bell, Pennsylvania, USA

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Reviewed: Nov. 13, 2007

I love this soup. I make no changes to it, and it is always wonderful. My husband was skeptical the first time I made it, but now he requests it. I have never tried the croutons before, so I think I will this time. I have made sausage and sage cornbread before to go with it, and it was awesome. Thanks for a great recipe.

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LAWNAC

Cooking Level: Expert

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Reviewed: Nov. 12, 2007

I did not make the cinnamon croutons. Before adding the cream to the soup, I was worried it had too much spice, however, after I added the cream, it was perfect!

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Jane

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 12, 2007

i'm sorry, this just wasn't for me. It turned out very salty. When you first tasted it, it was way too salty, then it was sort of spicy from the black pepper, and then the aftertaste was like diluted pumpkin pie... yech. It was easy to make, which is nice, and could have had potential if I would have bought low sodium chicken broth, or maybe just made my own with some boiled chicken and veggies.. but overall this was just no good. Sorry.

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KatieTrys2Cook

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Nov. 9, 2007

Excellent soup with a few changes: -Use 2 cans of 33% less sodium broth -Double the cinnamon and ginger (atleast) -add 1/4+ tsp. nutmeg -add 2 Tbsp brown sugar -used half and half -I did add 2 pinches of salt (would rather add it when needed than start with too much) -garnish with a dash of cayenne pepper

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Steve

Cooking Level: Expert

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Reviewed: Nov. 7, 2007

Only gave it 4 stars because as it was it was a bit bland. I followed others suggestions and omitted the salt and reduced the onion to 1/2 cup, which I am glad I did. It was a bit salty and you could taste the onions but it still seemed like it was missing something. I added brown sugar and pumpkin pie spice to taste to make it more flavorful. I'm making this for a cooking club get together. Hopefully my husband likes this because if he does it will be a staple for holiday get togethers. It's delicious!

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KBEAR7819

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 6, 2007

I made this for a Pumpkin themed birthday party, and it was a hit! It did turn out a bit thick side, so I might use more stock, or half and half instead of heavy cream next time - but it was still fantastic. Also I added some fresh ground nutmeg since I felt like it was missing a little something, and it was the perfect touch. The cinnamon croutons were the perfect touch, and was a snack hit on their own! Thanks for the recipe :)

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Camille

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Reviewed: Nov. 2, 2007

Delicious...added a dash of cloves and used half cream, half 1% milk. Used my crock pot - on low for about 3 hours, added the cream/milk at the very end. Will definitely make again.

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rnmichelle

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Reviewed: Oct. 31, 2007

Loved it but we thought it needed al little more flavor so next time I will need more spices.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Oct. 29, 2007

super good with tofu mixed in. i sauteed/scrambled some firm, drained tofu and added that to the soup. i also added red curry powder.

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OKJess

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Reviewed: Oct. 29, 2007

I subbed evaporated milk for the heavy cream for a lower fat dish. Still great. Also used homemade chicken stock, and that was awesome too!

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Pam

Cooking Level: Intermediate

Home Town: Pinellas Park, Florida, USA

Living In: Franklin, North Carolina, USA

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Reviewed: Oct. 27, 2007

This was really great and the crouton's added the finishing touch!..Only feedback would be a bit too much onion as recipe called for.. so I added a few more shakes of ground cinnamon (3-4)to subdue the "too-sour" taste before I added the cream. Was a hit!

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scherma3

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

Awesome recipe!!!! I made the soup & the croutons for our weekly work luncheon & everyone raved about it. The croutons gave the soup the finishing taste. I made the soup the night before & thought it was much better the next day. It thickened it up just enough. I, like everyone else, added 1/3c more brown sugar than what the recipe called for & it was perfect. Since I'm not an onion eater,I thought about ommitting the onions but so glad that I decided against it. After blending the broth & onions, you dont even know their there. I will definatley make this recipe again & everyone is asking me for the recipe! Thanks so much......

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rhonda

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Reviewed: Oct. 22, 2007

Okay, I think my problem was that when I eat pumpkin, I want it to taste like pumpkin pie. This was my first venture away from pumpkin in a dessert... and I didn't like it at all. It was like baby food with way too much onion, and I only used half an onion. I can understand how some might like it.. but it's not for me.

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PoeticGrin

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Reviewed: Oct. 21, 2007

I used pumpkin spice and saute'd scallions instead of onion. It turned out great. Thank you.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Oct. 17, 2007

This was really, really good. I made a broth with veg bullion and used fresh pumpkin instead of the canned stuff, and I omitted the croutons (not my style). My husband, who for some reason hates leftovers of any kind, said he'll be happy to eat many bowls of this. Me, too! Also, I used a hand blender right in the sauce pan after adding the pumpkin, just to get everything pureed and mixed really well. No transferring to a blender necessary.

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rachel

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

Really enjoyed it and it was very easy to make!

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Cynthia

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Reviewed: Oct. 13, 2007

I didn't make the croutons, but I made the soup exactly by the recipe and loved it! Next time I will try making a lower fat version so I can enjoy more of it without the guilt!

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Sweet Laura

Cooking Level: Expert

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Reviewed: Oct. 12, 2007

This is a wonderful recipe! Since I can't get pumpkin in a can where I live I had to use fresh pumpkin. No problem either, I just had to cut in in cubes and then add to the soup and cooked it. Mashed it up later. Was wonderful. Especially the croutons where a hit with the kids. I will definately make it again. Thanks for this recipe!

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ASTRIDP

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