Reviewed: Nov. 12, 2009

It's a little more work to use a fresh pumpkin, but it's totally worth it. I went light on the onion, but added about twice the potato and carrot. I halved the nutmeg, and used white pepper instead of black. Add salt slowly--I needed less than a teaspoon!

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John Otto

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Reviewed: Oct. 30, 2009

this soup is delicious! i followed the advice of others and upped the roasting time to ~1 hour but the carrots were still crunchy so i had to finish them off in the microwave. because i roasted so long i didn't have to use the immersion mixer, just a couple of vigorous stirs w/ a wooden spoon & the soup became "rustically-creamy"...i wanted a few chunks remaining. like another reviewer said, i used plain low-fat yogurt in place of the heavy cream to cut down on fat grams & calories. i also cut back on the nutmeg & slightly on the pepper. i finished it off w/ bacon (italian speck) cut in strips for a topping...delicious! all-in-all...a WONDERFUL find! thanks! i made it monday night for my roommate & his friend & i'm making it again for a church dinner this sunday!

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marco in italia

Cooking Level: Expert

Home Town: Joplin, Missouri, USA

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Reviewed: Oct. 26, 2009

I followed the recipe exactly and it is excellent. However, I do agree with cutting down the pepper a bit. Also, the roasting time given is not sufficient to get the vegetable done. I t results in what one reviewer called crunchy soup. So roast longer. Other than that, it's a very tasty soup with crusty buns on a cold fall day!

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Peggy

Cooking Level: Expert

Home Town: Garden City, New York, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 18, 2009

I would like to say 4 or 5 stars, but it was way too peppery! Unfortunately 1 tsp of pepper took away from an otherwise wonderful soup. I would go with 1/4 or 1/2 tsp next time. And I only used 1/2 tsp of nutmeg which in my opinion was the perfect amount. Otherwise, I did adjust this recipe but pretty much stuck with the general idea. I didn't roast the veggies as I found this recipe while in the middle of baking the pumpkin. I just sauteed everything (added 1 clove of chopped garlic) and added vegetable broth and let that cook for 20 minutes before adding pumpkin and blending with the hand-held blender. Because I'm trying to be good, I used plain fat free yogurt in place of the cream and was still good. I think it would have been extra special with cream and the roasted veggies. This is definitely an excellent soup but I would reduce the pepper!

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Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Oct. 11, 2009

The best ever!

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Sandi

Cooking Level: Expert

Home Town: Lasalle, Ontario, Canada

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Reviewed: Sep. 27, 2009

Don't know what I did wrong, but it turned out slightly crunchy (even after long minutes in the Cuisinart), and all I could taste was overpowering onion and nutmeg. Never made pumpkin soup before, and I don't know if it's supposed to taste this way or not, but it's not my cup of tea.

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surfinpure

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Reviewed: Aug. 25, 2009

this recipe is alright... just needs a spice or two more and it will be perfect. will definitely make again!

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ally_hindal

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Reviewed: Jan. 23, 2009

I tend to improvise. This is easy and came out great

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Bani

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Reviewed: Jan. 3, 2009

Not worth it, tasted like a pie gone wrong. Go for a carrot ginger soup instead - Mo' yummyER

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LULUNA

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Reviewed: Dec. 7, 2008

I had two small cans of pumpkin and a lot of dark meat left over from Thanksgiving. I followed the recipe, except that I roasted my canned pumpkin puree with the oil and a little dried onion as I was out of fresh. Since I'd used two cans of pumpkin, the soup turned out a little too thick and I added 2% milk - about 2 cups - to reach a veloute consistency. Then I added about two cups of minced leftover turkey and about 1 tsp garlic salt and a touch of white pepper. The flavor of the soup held up admirably in spite of what must have been extra pumpkin on my part and I fell in love with this recipe. It's a keeper and worthy to pass on to friends and relatives. Kudos.

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Dawn

Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Nov. 19, 2008

Great recipe. I dropped the cream (because I didn't have any) and the potato and it still came out pretty thick. My husband and two year old daughter finished the whole pot. I've seen a couple pumpkin soup recipes that don't call for baking the pumpkin first and I think that makes all the difference. Perfect recipes for getting lots of veg in.

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carter-ann

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Reviewed: Oct. 27, 2008

Yum! I loved this soup and my whole family enjoyed it as well. The rich flavor that comes from roasting the veggies is what make the soup so delicious. As recommended by other reviewers I roasted the pumpkin along with the other veggies then scooped it from the shell. I also roasted several cloves of garlic to throw in. I only used a few grinds of pepper and nutmeg, not nearly the amount called for. It turned out even better than I had hoped!

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blecarno

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Reviewed: Oct. 20, 2008

This soup was excellent. The only change I made was to add some ground ginger. Next time I think I will put in a little cinnamon as well. Will definitely make again!

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LilMama84

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 9, 2008

Really nice soup on a cold day. I like to sprinkle some cheese on top and let it melt down.

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Polarmist

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

This soup's really great. My boyfriend loves it, too! Easy and delicious!! Very creamy and thick though =)

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shhrush87

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Reviewed: Jun. 9, 2008

This is my first pumpkin soup recipe and I have to admit that it's one of the best soup I've ever tried!!It's full of flavour and creamy.Thanks for the great recipe.I followed the recipe except I didnt use ground pepper nor nutmeg because I didnt have them in my cupboard and didn't really want to buy them just for this recipe since I dont use them often enough.I'll use this one from now on.I made a big pot and it's all gone.My family and friends loved it SO MUCH!! :)

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baking_queen

Cooking Level: Expert

Living In: Tuen Mun, New Territories, Hong Kong

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Reviewed: May 19, 2008

This recipe was absolutely delicious, especially with the taste of the nutmeg and roasted vegetables (I added 3 cloves of garlic in with the veggies before roasting them). Will definitely be making this again and again! :)

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Rebecca M

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Dec. 30, 2007

This has become a family favorite! I don't make any changes to this recipe.

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SDCOOK703

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Reviewed: Dec. 9, 2007

I think roasting the veggies added a ice flavor, though I would do a halved pumpkin next time also, peeling is a pain. I also had fresh herbs left from Thanksgiving, so I put roseary, thyme and sage in with the vegies when roasting, then pureed along with everything else. I forgot the nutmeg, but with other herbs, thought would be weird anyway. I pureed to chunky, added more broth, and to reduce fat only added about a half cup of fat free half and half. It turned out really great!

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Erin

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Reviewed: Dec. 6, 2007

I made this recipe for my family at Thanksgiving and they loved it! All was silent except for the occasional, "mmmm!" from several of them! Since the stores were all out of fresh pumpkin, I was forced to substitute canned pumpkin. But it turned out fabulous!

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sunfarie

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