Reviewed: Nov. 4, 2009

As written, this recipe didn't do much for me. Then I doubled the spices, added addl 1/3 c brown sugar, 1/4 c sweet onion sauteed & pureed with one medium boiled carrot and about 1/4 c milk. Now we're cooking! I put some in the crock pot this morning to see if I can make it that good twice!

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MNfarmerswife

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2009

I used about 20 oz of canned pumpkin, 1 1/2 tablespoons of sugar and 1 tablespoon of pumpkin pie spice. the only thing i wish was different was the thickness. its a little to watery for me but overall it was good.

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Mary

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Reviewed: Oct. 29, 2009

This was outstanding. I hated pumpkin soup until I ate this!

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P. Rusty Snyder

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Reviewed: Feb. 9, 2009

I didn't care for the combination of flavors. However, I think it depends on one's taste.

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Kara

Cooking Level: Beginning

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Reviewed: Dec. 4, 2008

Love this pumpkin soup & have made it several times, changing it every time. I have used pumpkin in the can, in addition, have put in 2 pre-cooked skinned yams. I have sauteed fresh baby carrots & they gave the soup a zing. Yummy! Tonight for my community cooking club, I am going to try the spicy approach with the hot pepper flakes, topped with the sour creme dollop, some mint (for show) & a sprinkle of paprika for color.

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Acc Chef

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Tustin, California, USA

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Reviewed: Oct. 9, 2008

I thought this was very tasty! My hubby wasn't too crazy about it but I think he was expecting a sweet soup and this is not. Also, I used Pie Pumpkins which I've learned are the same as sugar pumpkins.

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Carrie C

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Reviewed: Oct. 8, 2008

This soup was not good. None of my family cared for it. The recipe is bland, and yes I tried spicing it up, but it didn't help it enough to eat it.

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Dawn

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Reviewed: Mar. 3, 2008

I made this for my in-laws for a day-after thanksgiving meal to go along with all the leftovers. I thought it was fabulous, and my in-laws (not to adventurous in nature) tried it and liked it. I didn't make any changes!

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Andrea.galvez

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Reviewed: Feb. 13, 2008

Decided to use the last pumpkin in cold storage and tried this soup. Not what I expected. Very weird tasting. I gave it to the cows and they wouldn't even eat it. Sorry not my taste.

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Rahs

Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Jan. 26, 2008

This was a good, flavorful soup. Roasting the pumpkin was the hardest part, but even that wasn't too bad. I'm not sure what kind of pumpkin I had, so to be safe, I added a tablespoon or two of honey at the end. I also roasted the pumpkin seeds to use as a garnish.

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sonsfan

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Reviewed: Dec. 21, 2007

I did not care for this recipe. Maybe I did something wrong, but its pretty simple so I dont see how, sorry...it sounded great

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lunartaurus

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Reviewed: Dec. 9, 2007

I didn't care for the sage in this recipe. Just didn't seem to go with the pumpkin.

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hebintn

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Reviewed: Dec. 6, 2007

WOW. Elegant. Subtle. Mellow. This soup exceeded my expectations. The only drawback is that the pumpkin prep is a bit time consuming, especially since, due to my small kitchen, I have a small Cuisinart and had to puree the pumpkin, then the puree and stock, in batches. But it was oh-so-worth-it! The sage and nutmeg were subtle. It tasted like an elegant first course at a fine restaurant, really! Very easy to prepare and easy to make in advance of serving, and I would recommend making the puree of pumpkin and stock and adding the whipping cream just before serving. It also re-heats well.

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MalenaSoquel

Cooking Level: Expert

Living In: Soquel, California, USA

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Reviewed: Nov. 29, 2007

Made this with leftover Halloween pumpkins, medium size. Was excellent

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DEBBI1952

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Avon Park, Florida, USA

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Reviewed: Nov. 20, 2007

This soup was just wonderful! I used fresh pumpkin and omit the cream. I just wanted to have a more natural taste of the pumpkin. Also I added a few chunks of my pumpkin to the soup just to give more of a pumpkin taste. Pumpkin is light and has a taste somewhat similar to a potato. I will definately make this again.

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meowmix318

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Reviewed: Nov. 19, 2007

I loved this recipe! I have always wanted to try pumpkin soup when I found this recipe I figured I would try it out. I love it. I used canned pumpkin instead of fresh. It is wonderfully creamy and rich. It is great with some soft dinner rolls or french bread. I added a little bit of pumpkins spice the second time I made it. It adds just a little more flavor. Very Yummy!

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hotmama

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2007

Made recipe almost as posted (no whipping cream, used half and half). Soup was alright. Maybe I will add the onions next time. I would also cut down on the sage.

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JIHI

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Reviewed: Nov. 13, 2007

Our family liked this fall soup, but with a twist. I added cinnamon, and brown surgar, to sweeten this soup up a bit! A great seasonal soup!

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jazrees

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Reviewed: Nov. 13, 2007

This soup was wonderful. I added onions, but that was the only variation. Full of flavor and a definite make again.

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ronnilee

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Reviewed: Nov. 7, 2007

My husband had a pumpkin soup in a little place out in the middle of nowhere and I have been trying to FIND that recipe ever since, I think I found it, it was wonderful and so easy! Used my own homegrown pumpkins.

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