Reviewed: Nov. 19, 2009

I had a large amount of pie pumpkins and wanted to try something new. This was great I gave it 4 stars because I did a little tweaking. I added an additional cup of pumpkin puree because my family likes thick soups. I didn’t have any whipping cream on had so I used evaporated milk, I also added some onion, garlic, cayenne pepper and black pepper to taste. This was a hit with my 4 ½ year old and husband and we will be serving on Thanksgiving.

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Home Grown

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Reviewed: Nov. 2, 2009

Disappointed. I was so excited about this recipe and even used other's suggestions for it (i.e. canned pumpkin, 1/2 and 1/2, and pumpkin pie spice) my kitchen smelled fabulous and yet this just did not turn out very well for me. I was a bit pressed for time so I was looking for something easy which it was very easy to put togther but the initial upfront taste was bitter and unpleasant. The aftertaste although was very good and tasted like pumpkin. If anyone has any sugestions as to how to make this better I would welcome them because I absolutely love anything pumpkin!

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StilletoChef

Cooking Level: Intermediate

Home Town: Homer Glen, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Oct. 24, 2009

Used canned pumpkin. Soup was flavorless. I even added the pumpkin pie spice after tasting it. Still didn't care for it.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 17, 2009

Very easy to make! I halved the recipe, I'm cooking for just myself. The pumpkin didn't even take the full 45 minutes to roast, I think it took about 30. I let it cool for a bit, and the skin came right off, in two perfect pieces. Used the Magic bullet to puree the pumpkin and broth in two batches. I let it simmer with fresh sage (didn't have dried), nutmeg and salt. Added a small bit of heavy cream at the end. I didn't really measure anything, I didn't want to make a huge mess to clean, and it came out pretty well. I will definitely make it again with my other sugar pumpkin.

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downhighway61

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

This was easy to make, especially with canned pumpkin, but I agree with others that there was no flavor. I even added extra spice, including pumpkin spice, but it didn't help. It could be a good base for something though.

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FSHELL

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Reviewed: Nov. 18, 2008

Several other reviewers had it right... there is zero flavor... I couldn't taste the pumpkin, I couldn't even taste the chicken broth. The only reason I didn't give it 1 star is it didn't taste bad... there was nothing to taste.

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Nicole

Living In: Kirkland, Washington, USA

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Reviewed: Oct. 13, 2008

Tip: cut your pumpkin into quarters after you clean out the seeds & wrap it in plastic wrap. Then microwave & let it cool before you peel the shell off. It will come right off & you won't burn your fingers.

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Sica

Cooking Level: Intermediate

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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

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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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: Dec. 1, 2002

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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