Reviewed: Jun. 8, 2009

Decent recipe, though it'd be wise to modify the amount of salt that goes into this. The first time I made it, I used normal chicken stock without the added salt - and it was so salty it was undrinkable! Definitely go for the salt-reduced stock.

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mellowdee

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Reviewed: May 4, 2009

Wonderful flavor, even the kids enjoy it. I now serve this every thanksgiving.

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Rachel Wolpo

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 29, 2009

This soup is easy to make and tastes like it is out of a gourmet restaurant. I added an extra clove of garlic and since my pumpkin was already mashed I just added it in as is - the full 3 1/2 cups. Served with homemade bread it was a perfect lunch.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 15, 2009

Really like this recipe for it's simplicity & wonderful result. This is what i call cooking. I did add 2 potatoes & 1 more cup of water as per earlier review even when i scaled down to a half portion because it was only for me & husband. Worked out fine. Thanks for the recipe.

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CATATWORK

Cooking Level: Beginning

Living In: Yangon, Yangon Division, Myanmar

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Reviewed: Feb. 24, 2009

This was very close to a great pumpkin soup served at a local gourmet restaurant. Way too much sodium and fat however so I skipped the salt, used low sodium chicken broth and bumped up the spices. Fresh thyme and extra garlic make a big difference along with just a hint of cinnamon. I used 1/2 cup evaporated skim milk instead of cream. To make this more of a meal I added 2 cups of shredded carrots and six lean sliced chicken sausages. My family loves this soup including my picky teenagers.

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Margie

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Reviewed: Feb. 23, 2009

I like it, my family thought it was so-so. I would make again.

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bubb

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Reviewed: Dec. 12, 2008

Was great! I added 1 sprig of fresh rosemary and some brown sugar to give it a little sweet taste, made it excellent!!! Will make this again.

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Charlotte

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Reviewed: Nov. 26, 2008

Hearty and yummy. I added potatoes as someone suggested and they seemed to overpower the pumpkin flavor...I may try it without next time.

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Alyssa

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Long Beach, California, USA

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Reviewed: Nov. 17, 2008

Decided to make this recipe, but didn't feel like going to the grocery store. Luckily, I had two cans of pumpkin. I just minced my onions super fine since I wouldn't be blending the soup. Also, I had to sub half & half for cream. Turned out delicious. I had some zucchini bread leftover from the day prior that I sliced and toasted. Made a great topper for the pumpkin soup.

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ARRTX

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Reviewed: Nov. 16, 2008

I first made this a few years ago at Thanksgiving. I had never served soup at Thanksgiving and everyone was kinda skeptical about it. Once they tasted it they absolutely loved in and request it every single year. I even make a second batch for my sister-in-law to take home with her. I used pumpkin in a can, not real pumpkin and an immersion blender. It turns out great!!

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LEVENTHAL

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Reviewed: Nov. 8, 2008

Delicious! This will be the appetizer for Thanksgiving. I added a dash of red pepper and some nutmeg, boy did that kick it up a notch! Also cut the pumpkin in half and baked it at 375 for 10 mins first just to make cutting and peeling it a little easier. Definately 5 star.

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Krisday

Cooking Level: Intermediate

Home Town: Windsor, Connecticut, USA

Living In: Beacon, New York, USA

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Reviewed: Oct. 20, 2008

I thought this soup was way to salty, and I followed the recipe exactly. I'm not sure what the problem was -- next time I'll leave out the added salt! It seems to have potential, though, so I'll make it again!

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 18, 2008

This was great! A bit of nutmeg really sets the flavors off, but do it at the end and just add small amounts at a time or else it will overpower the soup. I would also recommend adding an extra clove garlic as it really brings out a bit more flavor. Serve this with a good quality french bread stick (should be very hard on the outside and light and fluffy on the inside).

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tigers__eye

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Reviewed: Jun. 1, 2008

Neither my wife or I like pumpkin but I know it's good for you so I have been looking for a way to have and like it. Finally, here is the answer. We both really loved this soup and our 4 year old liked it too. I will definitely be making this again but I will probably be making twice as much next time.

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Bobegubu

Cooking Level: Intermediate

Home Town: Toowoomba, Queensland, Australia

Living In: Perth, Western Australia, Australia

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Reviewed: Dec. 12, 2007

DELICIOUS! i cooked this soup for my boyfriend and his roommate, who was skeptical to taste it. he ended up eating two heaping bowls! i had to beg them to save me some leftovers! i baked the pumpkin in the oven first, so it would be easy to cut.

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Kneece Camp

Home Town: Montpellier, Languedoc-Roussillon, France

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Reviewed: Nov. 15, 2007

it is great my husband loves it.

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sherryberry

Cooking Level: Expert

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Reviewed: Nov. 1, 2007

I really liked this recipe...It was my first time making Pumpkin Soup...different then what I had had in the past...but still very good.

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Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

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Reviewed: Oct. 30, 2007

Wow!!! I didn't know if we would like this soup but we loved it. My kids ate it and asked for seconds... and I skipped the cream and opted for a low fat version, So good.

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Elaine

Cooking Level: Intermediate

Home Town: Lutz, Florida, USA

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Reviewed: Oct. 22, 2007

This was sooooo good. I thought it was yummy and my mom absolutely loved it. It was very thick and creamy. Easy to make, except removing the seeds from the pumpkin..I loved the fact that the recipe called for fresh pumpkin, though. I added red pepper for a little kick. Highly recommended, especially for cold, rainy days. Would be delicious with grilled cheese sandwiches, but definitely enough on its own for a filling meal. Yum yum yum

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Kemara

Cooking Level: Intermediate

Home Town: Lomita, California, USA

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Reviewed: Sep. 26, 2007

I had lots of leftover pumpkin after Halloween last year and I was determined not to let it go to waste. I looked around for recipes here and decided to try this one. Glad I did! It was delicious and heated up well. I know I'll make this again next year.

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