Reviewed: May 14, 2012

Delightful and spicy. Delicious!

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Reviewer:

kelly

Reviewed: Feb. 9, 2012

Very tasty! I was sort of limited to what our commissary had in stock, so I just used the hot peppers we had available (sorry, don't know which kind) and adobo seasoning instead of sauce. I also like my food a little more on the spicy side like other reviewers, so I put a liberal dose of cayenne in as well. ;) I added a drizzle of the extra half-and-half on top for appearance. It turned out wonderfully and my husband was a huge fan. I will definitely make this again!

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Reviewer:

SpiderQueen

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Kadena, Okinawa, Japan

Reviewed: Dec. 21, 2011

Very bland as is; so I doubled the pumpkin and all the spices. I also added a TBS of cayenne pepper and nutmeg.

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Reviewer:

NICGERSZ

Reviewed: Dec. 1, 2011

Very good. I used the evaporated milk.

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Reviewer:

cjcull

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Wyoming, Michigan, USA

Reviewed: Nov. 26, 2011

This soup is awesome! Note of caution...the chipotle peppers in adobo sause is HOT...I added extra for more kick.

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Reviewer:

Adriene

Reviewed: Nov. 23, 2011

Made this soup for a Thanksgiving appetizer for family that could not make it to the meal itself... wow it had alot of heat to it... used to cans of adobo sauce thinking that is what it called for... do not advice that.. put brown sugar in it to tame it down and will dollop sour cream on top each bowl just before serving... very nice to have recipe for sofrito (homemade) .... never heard of it before but will definately be using that for many other meals...

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Reviewer:

Terri

Reviewed: Nov. 3, 2011

This is a wonderful soup. The spice was perfect for a mexican themed dinner. We served the soup with Swiss chard tacos and the combination was enjoyed by all.

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Reviewer:

GarOfCingar

Reviewed: Oct. 31, 2011

Delicious! The adobo peppers are a nice touch and this recipe is a nice change from the standard pumpkin soup.

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Reviewer:

E. Mengel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Oct. 23, 2011

This soup was awesome. My husband thought it was a it too spicy but I olved it

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Reviewer:

Kristin_Martinez

Home Town: San Diego, California, USA

Reviewed: Dec. 21, 2010

I have made this soup at least 20 times in the past couple of years, and have tweaked it a bit....I like to dice an onion and saute in a TBSP of light butter until soft. I use almond milk in place of a the cream, and chipotle seasoning powder in place of the adobo. I also like mine very spicy, so I add lots of cayenne and fresh ground black pepper. The perfect topping for this is a TBSP sour cream (I use fat-free) or a dollop of goat cheese. I eat this several times a week in the winter; with the above modifications, it's actually a very low-calorie soup.

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