Reviewed: Oct. 30, 2011

I made a half recipe, {for 3 servings}. it was awesome! I might not even need the cream next time, it was thick and stew-like before adding the heavy cream. Super!!

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Reviewer:

LoveJoy

Cooking Level: Intermediate

Home Town: Elk Grove Village, Illinois, USA

Living In: Arcata, California, USA

Reviewed: Sep. 26, 2011

Yummy. I followed others' suggestion and roasted some garlic with the other veggies, which was a delicious addition. The potato diluted the pumpkin flavor, so I will try just half a potato next time. Over all, though, a filling and satisfying fall dinner.

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Reviewer:

dagneyv

Reviewed: May 22, 2011

Loved it! I saved some time by using canned pumpkin. I think it was better than buying pumpkins out of season anyway.

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Reviewer:

ctlouie

Reviewed: Apr. 2, 2011

This another of my favorite recipes. My friends get really excited when I make it. I drizzle olive oil and salt on the veggies before putting them in the oven. Also I don't use very much nutmeg, just enough for a little of the flavor to come through.

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Reviewer:

Amberbock79

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Cooking Level: Beginning

Reviewed: Feb. 13, 2011

I have been making this recipe now for a couple of years, and it is definitely a fall/winter staple in my diet! I've found that steaming the vegetables for about 10-15 minutes before putting them in the oven allows you to cook them less time in the oven (about 30 minutes), therefore cutting down on the possibility of the vegetables burning and eliminating the little carbon flakes in the final product but still giving it a subtle smoky flavor. I also use olive oil as opposed to vegetable oil as I prefer its flavor, and use vegetable bouillon as opposed to chicken. Finally, I usually add 2-3 large cloves of garlic to the roasting vegetables about 10 minutes before they've finished roasting, which adds another element to the soup that really rounds it out. Love this recipe!!

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mangotoucu

Cooking Level: Beginning

Reviewed: Jan. 13, 2011

If served this, I would eat it again. It could use more flavour. My husband and I agree that it could use more salt, and we're not usually salt lovers. There just isn't alot of flavour.

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Reviewer:

Nicki

Reviewed: Dec. 22, 2010

This was easy to make, if you are patient with the cutting. I made enough for 12, so I used one white potato and one sweet potato instead of two white potato. I added 8 cloves of garlic. I peeled the pumpkin AFTER I roasted the pieces. I learned that my 20+ year old food processor is NOT water tight, so I almost lost my broth, but I got most of it back out, pured the veggies, and then hand-whipped it into the broth and cream. I thought I had nutmeg, but it turned out I had allspice, so in it went. I shredded a little fresh ginger into it, too. A friend suggested that. Chopped up an apple and threw in the chunks AFTER it was pured and reheated. Gave it a few bites of sweetness. It tastes good, but not that much like pumpkin. Maybe because I just used a regular old pumpkin and not a sugar pumpkin? Anyway, I'd try this recipe again, but with the nutmeg and a sugar pumpkin.

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Reviewer:

Sondra BJ

Reviewed: Dec. 14, 2010

I made this soup with a few tiny modifications and it was EXCELLENT! So very tasty. Added garlic to vegetables, used half quantity of heavy cream and nutmeg, but added some cinnamon and cumin. .......(2) 3 cloves of Garlic - add to roasting pan with pumpkin and carrots and flavour with your favourite seasoned sea salt; ......(4) After cooking potato in bouillon, add pumpkin, carrots and garlic mixture and allow flavours to mix. Let cool to warm.......(5) Add mixture to blender to blend. I like my soup with bits, so did not puree. Return to pot, add 1/2 cup heavy cream, 1/2 tsp nutmeg, 1/2 tps cinnamon and a dash of cumin.

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Reviewer:

MaryLeigh

Cooking Level: Intermediate

Reviewed: Dec. 3, 2010

This soup is rapidly becoming a family favorite. The first time I made it I didn't have any nutmeg on hand, but I did have garam masala and it went even better with the soup. Also, 2% or skim milk work just fine if you're watching calories. Also, if you overcook the veggies a bit, the onions get caramelized and add a nice richness to the soup

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Reviewer:

emily-d

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

Reviewed: Dec. 1, 2010

Not sure what I did wrong!! This tasted VERY bad. I didn't use a sugar pumpkin, and I didn't use cream-- I used 2% milk. I used two red potatoes. Not sure what happened!

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