This recipe is awesome if you enjoy creamy potato soup but would like to switch it up a bit. The pumpkin taste is only slightly noticeable. If by any chance you're apprehensive about trying this recipe because you worry you'll feel like you're eating a pumpkin pie or heck, a watered down jack-o-lantern for that matter, you've got nothing to worry about (I myself can't stand pumpkin pie, but I love this stuff!). My fiance and I both agreed this recipe is awesome, but might be even better if there were cubes of potatoes added in at the start of the 2nd simmer to give this a bit more substance and something to bite into. If you don't have plans on using the other 1/2 of your pumpkin or the other 1/2 of the pint of whipping cream, it'd be in your best interest to double this recipe to save more money and possibly have left-overs for later if your family doesn't eat the whole pot in one sitting. I only made a single batch because the recipe writer claimed this made 9 servings (HA! The max for a single batch is 4 servings in my opinion). In addition to using vegetable broth in place of the chicken broth and totally eliminating the salt, I also used a potato masher rather than pureeing the soup in a blender. This gave the soup a little bit of texture and meant fewer dishes for me to clean later. ;)
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