Reviewed: Mar. 19, 2013

Great starter recipe! I made it as-is because I was running late for work, but next time I'll add some roasted veggies and a little more spices. Thanks for the recipe!

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Reviewer:

OperaGhost

Home Town: San Manuel, Arizona, USA

Reviewed: Feb. 27, 2013

This was totally disgusting. We threw it away. I didn't have parmesan cheese, so that is probably why it was bad.

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oregonviolin

Reviewed: Feb. 3, 2013

Didn't care for it at all

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tracyrey

Home Town: Las Vegas, Nevada, USA

Reviewed: Dec. 25, 2012

This recipe was just okay. Followed the recipe closely, but not impressed with end result.

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momma2kinsey

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Nov. 18, 2012

I used about 1/8 cup of plain greek yogurt instead of the milk and a bit of cheddar instead of parm. But I still topped it with parm and a little crushed red pepper. Also, instead of all the different spices I just used salt, pepper, and pumpkin pie spice (which isn't sweet actually). I didn't think it was soupy. I would like to have added some crumbled spicy sausage, but maybe next time.

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y3kpinky

Reviewed: Nov. 13, 2012

This was a good dish for something different to try. Use a good quality parmesan cheese. The cheese makes the dish!

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Kristine

Reviewed: Nov. 12, 2012

its a very nice, pumpkin its a medicated foods for pregnant ladies

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Rajan viphousing

Cooking Level: Professional

Living In: Chennai, Tamil Nadu, India

Reviewed: Nov. 11, 2012

Definitely an acquired taste, but a good one! Started with a roux as the reviews suggested.

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Reviewer:

katiealta44

Reviewed: Nov. 10, 2012

This was great! I modified the recipe after reading other reviews. I used 2 Tbsp. butter instead of margarine and made a roux from 1/3 red pepper, 1/2 vidalia onion, 2 cloves garlic (all minced)and 1 tbsp. flour. I added 1 c. each of half&half, chicken broth and pumpkin puree and let simmer on low-medium for about 10-15 minutes until sauce was nice and thick. I used more savory spices: nutmeg, sage, thyme, ginger, black pepper, cayenne pepper, (about 1/4 tsp. each-- a little more ginger and sage for my taste) to taste, and a pinch of ground cloves I added the 1/4 cup parmesan cheese. The last few minutes of cooking I added grilled chicken breast 1 cup diced (you can add more if you like.) I served over whole wheat rotini pasta...yum!

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Reviewer:

wildknowing

Cooking Level: Expert

Living In: Chapel Hill, North Carolina, USA

Reviewed: Nov. 10, 2012

My husband and I thought this was one of the most original, delicately flavored recipes we had tried in a long time. I wanted the sauce to be thicker, so I replaced the chicken broth with a Tbs of bullion. Otherwise I followed the simple recipe to a T. I used home-grown pumpkin, so that could be why we found the flavor so delicate.

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