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Reviewed: Dec. 27, 2007

very easy. Served without sour cream dollop. Suggest eating it first night as sitting overnight did not add anything to it. Pretty good but my dds (ages 2 and 4) did not like it. Particularly good with toast.

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TOBRETH

	Home Town: Dixon, California, USA Living In: San Jose, California, USA
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Reviewed: Nov. 29, 2007

This soup was incredibly difficult to make. After burning my fingers peeling off pumpkin skins and spending long amounts of time pureeing and preparing it, I was very disappointed in how it turned out. My fiance, however, put brown sugar on it and said it was amazing. He also ate hamburger helper once that I made with vanilla soy milk on accident, so take that into consideration.

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Polaroidbaby

	Cooking Level: Beginning Living In: Dallas, Texas, USA
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Reviewed: Nov. 10, 2007

1) very simple/easy to make. 2) savory & satisfying for myself and the household consumers. 3) I made this twice initially - first with a sugar pumpkin and second with a jack-o-lantern style left over. Both were excellent, but I added brown sugar to the recipe with the more bland jack-o-lantern gourd. 4) both were better when garnished with fresh black pepper. Enjoy!! - definately worth trying.

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jules


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Reviewed: Oct. 22, 2007

A lovely soup. It's very easy to make yummy. I would add a little less sage and something a little spicy. Pepper or red pepper flakes were a nice addition.

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wader


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Reviewed: Oct. 13, 2007

So easy to make! Found two little sugar pumpkins at the Farmer's Market begging to come home with me. I'm sure canned pumpkin would work, too, but it was really fun roasting my own. I didn't have sage, so I substituted poultry seasoning. Use the best chicken stock you can buy, it always makes a big difference. I also adjusted the seasonings by putting in more than called for. I'm going to make this next time I have company for dinner in the fall, and served it out of a pumpkin shell. Deceptively good for such little work!

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liffa


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Reviewed: Oct. 15, 2006

It was average, and only because I did a lot of adding on my own. After I followed the recipe, it seemed to taste to bland; so I added some cinnamon, brown sugar, some white sugar, and a peeled, cored, and cubed fresh apple. It tasted better after that. It gave it some sweetness.

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Schadler


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Reviewed: Nov. 11, 2005

I was not too crazy aboput it. It tasted rather bland. I used fat free 1/2 & 1/2 instead of cream and maybe that was the difference. It was better the second day.

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JANIE1


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Reviewed: Nov. 1, 2005

Great basic recipe. I used it for a dinner party of 60 and had many requests for the recipe. I used canned pumpkin and 1/2 & 1/2 instead of cream and added the pumpkin pie spice another reviewer had suggested. It is definately a keeper.

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Maureen


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Reviewed: Oct. 27, 2005

This was incredibly easy to make, even for a kitchen novice like myself. I used the recipe for 2 servings, using one small round, very dark green pumpkin. I also added one teaspoon vegetable-based seasoning (such as Vegeta) and left out the sage. It was delicious.

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Agi W.


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Reviewed: Oct. 29, 2004

Yummy! Very easy to make. It was a bit salty for our family, so will decrease the salt next time. Used canned pumpkin, and added a dash of pumpkin pie spice. We loved it, even the little kids!

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LAIZYDAISY67


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Reviewed: Oct. 22, 2003

excellent--as good as that served on Thanksgiving Day 2002 at Galveston's elegant Moody Gardens Hotel fete in the ballroom However, I prefer the soup sans sour cream.

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RBREAR


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