Reviewed: Nov. 21, 2009

This soup is amazing- I didn't make any changes- I did use pre cooked bacon- it was fantastic!

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Reviewed: Nov. 16, 2009

I'm sure people who enjoy pumpkin soup would love this, but we had never had it. I made it because my daughter heard about pumpkin soup at school and decided we needed to give it a try. It was weird and not great... I tried saving the huge pot of soup by adding brown sugar and additional spices as recommended; unfortunately, while they improved the soup, it was still unappetizing. But I don't regret trying! Now I know that we'll keep pumpkin in our pies and cookies. :) Thanks for sharing, Emmi!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Oct. 26, 2009

I skipped the bacon and sour cream for a lower fat option. I chopped the onion and potato fine, then reserved about 1/4 of the soup and did not puree it. I mixed it back in to give a little texture. I garnished with chopped green onions. Yum!

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jessjax

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Reviewed: Sep. 26, 2009

As written, 4 stars. After initially tasting the soup I added some ginger, cloves, and sage and slightly increased the salt. Then it was 5 stars in my book.

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NittanyLionLauren

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Sep. 24, 2009

I guess I'm not such a big fan of pumpkin soup, but as far as it goes, this one is pretty good. I used fresh pumpkin from the garden, and since I'm veg I used veggie broth and fried smoked tofu for the bacon. The sour cream really makes it good! I also added way more salt and some ground ginger.

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Parjata

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Reviewed: Mar. 20, 2009

I really liked this. I did everything as written, except that I doubled the bacon and used turkey bacon. I'm glad I doubled the bacon, because it gave a little texture to the soup. I saw that other reviewers said it tasted more like potato soup, but to me, the pumpkin and nutmeg were the strongest flavors (I wish I had used a little less nutmeg). The servings sizes were decent.

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KKH3

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Reviewed: Jan. 17, 2009

This was exactly what i wanted! (Pregnant & craving) I didn't have any bacon bits (wish I did), but it was still really good. I added sea salt instead of regular salt, but that was my only change. Very good & simple.

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onenickol

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Visalia, California, USA

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Reviewed: Jan. 2, 2009

This definitely needs extra seasoning, extra salt, nutmeg, maybe cinnamon, just some kind of extra seasoning. I also added some brown sugar. It needs the bacon to finish it off, and the sour cream as well. With those adjustments, it's very tasty! It's better the second day!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

I used unsweetened almond milk and no sour cream. It came up very good.

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Silvia Tanner

Cooking Level: Beginning

Home Town: Bucaramanga, Santander, Colombia

Living In: Portland, Oregon, USA

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Reviewed: Nov. 13, 2008

This soup is easy and delicious. I didn't have sour cream so i vetoed that. i added extra pumpkin and potato and i put the parsley in the soup with the milk and other spices. it was fabulous. thank you for sharing it with us.

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MorbidsAngel

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Reviewed: Nov. 9, 2008

Great recipe for either raw pumpkin or for tinned pumpkin. Quick and easy to throw together and let simmer in the crock pot. Good flavor and satisfying for everyone.

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Misniah

Cooking Level: Expert

Home Town: Plainwell, Michigan, USA

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Reviewed: Oct. 30, 2008

This recipe was Delish!! Enjoyed every last spoon full, didn'tchange a thing! Thanks!

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c®y$~t@L

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

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Reviewed: Dec. 17, 2007

I made this for Thanksgiving dinner and it was requested that I bring it every year!! It was awesome!

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Chris

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Reviewed: Nov. 21, 2007

This recipe was a little bland... but after I added some extra spices (ginger, ground cloves, more nutmeg, and more salt)... it was absolutely phenomenal. The perfect consistency... super creamy and super delicious. I will DEFINITELY be making this again next year!

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 17, 2007

This was pretty good. I was so busy cooking too many things that I forgot to serve this with the bacon and sour cream dallop. It probably would have had much more flavor with it.

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Nov. 11, 2007

Maybe I used too much broth because I have no idea how much a 14.5oz can is, so I used about 3 cups homemade frozen broth instead, but after blending this it was like orange water! So instead of just adding milk, I took a few tbs butter and flour, made a roux then added that to the soup. As well as some extra potato cubes to give something to chew on. After the first bowl we decided it still needed something so we added a bit of cream. Then it was really good. We will definately make this again but with the added changes and possibly add some roasted red pepper! I rated this only a 3 because of how watery this was before my changes, but the flavour was great and we will use this again when we have leftover pumpkin! **Update. Made this again using only 2 cups of broth and 1 cup of milk. Really really good!!!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Oct. 26, 2007

I will keep trying as I can't see why this tasted so bland. Everything in here should have worked but for some reason didn't. "UPDATE & UPGRADE" As per usual I freeze portions of anything that I can - Last night I defrosted, heated and thoroughly enjoyed this soup, ergo the upgrade to 4 stars. Very good comfort soup that I believe kids would enjoy, especially with a few spices which I was just too lazy to add.

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DRAGNLAW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Oct. 24, 2007

I would not consider this soup a pumpkin soup, that is why I gave it 3 stars. I thought it tasted more like potato soup with a hint of pumpkin. Even after adding more pumpkin and spices, I couldn't turn the flavor more towards a pumpkin flavor. Because I thought I was making pumpkin soup, I couldn't get over the disappointing taste. I might try this recipe again one day, skip the pumpkin and pumpkin spices all together and make it a potato soup, with cheese, bacon and sour cream.

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domanchu

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Reviewed: Oct. 20, 2007

I found this to be a simple recipe to follow and everyone who had some said it was fantastic!

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WTCNTRYBR

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 23, 2007

I thought this recipe was pretty good, but didn't taste like pumpkin at all. I think the potatoes dominated the flavor. Next time, I'll add more pumpkin or less potatoes. Plus, maybe a little extra nutmeg and salt. Overall though, it was good. Since I'm mostly vegan, I used vegan butter, veggie broth, soy milk, and bac'n in place of the animal products. Since I didn't have soy sour cream on hand, I used regular. I will definately be making this again!

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