Reviewed: Apr. 6, 2012

I'm a low carber so pumpkin is a dream food. So many things you can do with it. I didn't use any flour and used splenda in place of the sugar. It was scrumptious!

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Reviewer:

dixiechickbs

Cooking Level: Expert

Living In: Dayton, Ohio, USA

Reviewed: Apr. 1, 2012

I made this with coconut milk (boxed, not canned) and wouldn't do that again. Will try again as written next time. Quite good still but not as creamy the way I made it.

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Reviewer:

AmberBillerica

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Billerica, Massachusetts, USA

Reviewed: Mar. 26, 2012

This has become a common weekend request from my family, and I love that it is SO EASY to make. My alterations: 1 c. finely chopped red onion for some additional texture and flavor, coconut milk instead of cream, fish sauce instead of soy, and I serve it over a slice of crusty french bread (toasted in the oven like a huge crouton.)

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Reviewer:

kdbella

Cooking Level: Expert

Living In: West Chester, Pennsylvania, USA

Reviewed: Feb. 9, 2012

It was a bit bland. Not bad, just bland.

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Reviewer:

mnyme3

Cooking Level: Expert

Home Town: Beaufort, South Carolina, USA

Reviewed: Jan. 27, 2012

this was just OK... the pumpkin was a little too bland even with the spices. and I used coconut milk thinking it would give it more flavor... it still was not that good

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Reviewer:

risrmc

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

What a fantastic recipe. My sister in law made this as an appetizer for Christmas dinner and it was a huge hit. The flavor combination in this soup is absolutely wonderful! It keeps very well in the fridge for a few days and is perfect for a hearty lunch the next day. Thanks for sharing this.

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Reviewer:

Avalas

Reviewed: Dec. 28, 2011

I subbed milk for the heavy cream to make it healthier. The flavor was quite good, but the soup did taste a little too "healthy" for me.

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Reviewer:

GOCUBSGO

Reviewed: Dec. 21, 2011

This is EXCELLENT! I use "wet" curry (the kind in the jar) and just tweak things here & there to the flavor I like. It has become a staple in my house and my FAVORITE fall/winter dish! I've started making Naan to go along with it - YUM!! Everyone who's tried it or even smelled it (brought it for lunch at nursing school) has drooled over it. THANK YOU!!

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Reviewer:

melissious

Cooking Level: Intermediate

Reviewed: Dec. 18, 2011

I made this for a change of pace from chipotle pumpkin soup, which I make at least once a month. This recipe is good. I skipped the roux, as it isn't necessary; I just adjust the amount of liquid to achieve the desired thickness (used about 4 cups of total liquid). I used almond milk in place of the half-and-half and skipped the sugar, as it just didn't seem like it needed it. I like things spicy, so I added cayenne and crushed red pepper, as well as freshly ground black pepper. This is great topped with a spoonful of reduced fat sour cream. Nice change of pace from my usual soup. Another great thing is that it can be on the table in 15-20 minutes from start to finish, so you have a from scratch soup in about the same time that it would take to make canned/premade.

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Reviewer:

shayna76

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

Reviewed: Dec. 3, 2011

The Soup was delicious as is! Its warm and spicey and perfect for the winter months. I actually add a little more spice than recommended and, upon the request of my brother, added some cayenne pepper for a kick to make the soup spice-y and spicy. :) Great soup. Will go into my recipe box with a little star.

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