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!! :)

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! :)

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

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!

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!

good, but not worth the trouble. easier to just make all in the pot on the stove and tastes just as good. don't put roasted pumpkin seeds on top. hard to eat with the soup.

If you puree too much, the entire thing turns mushy. So, I set some pumpkin aside and pureed that, then cubed the rest and all other veggies and tossed them in. That much nutmeg was a little unnecessary, so we left it out. Overall recipe still unimpressive, don't think I'll be making this again.

This is very good, I substituted evaporated milk and one apple for one of the potatoes and it was very good.

My soup turned out decent. I'm not raving over it, but I didnt throw it out either. Has the consistency of baby food. Maybe next time I wont puree completely

My favorite soup recipe so far this season! It's definitely easier to just roast the pumpkin in halves with the skin on, then scoop out the flesh later. My husband isn't a big fan of nutmeg so I used cumin instead (as another reviewer suggested) and it was the perfect mix of savory and sweet. I will definitely make again.

This recipie does not have words to decribe how good it is! I absoutly loved it!! When doing it again I would cook the pumkin with the skin on and scoop out the cook pumpkin. it was difficult peeling the pumpkin fresh.

Oh this is a yummy soup, nice and thick, I took one of the reviewers advice and roasted a whole garlic in there and drizzeled oil over it and it just squeezes out I added 4 cloves to it and it was unnoticable I'll add more next time as I love garlic. I once had a pumpkin soup that had cummin in it and I lost it so instead of nutmeg I put a little cummin in it and it hads a nice suttle flavour, I will definatly be making this one again. Thanks Craig, Leanne

not what we anticipated. did not have a good smooth pumpkin flavor, sour, and very thick.

I thought this soup tasted good. i also gave this to my boyfriend (who HATES pumpkin) and he liked it!! The only reason i give this 4 stars instead of 5 is that the recipe turned out WAAAY to peppery! 1 tsp of pepper?? That must be a typo. I ended up having to make another batch (w/o spices) to mix with the original one, to dilute the spiciness (and even then you can still taste the pepper pretty strongly). And yeah, i think the nutmeg amount is also a typo...i only put in half a teaspoon.

I love this recipe and make it at least once a week during the winter months. I also add sweet potato, but I roast it with the other veggies. My husband isn't wild about nutmeg, so I cut back on the amount in the soup and take the nutmeg and grater to the table with me. I'm pregnant at the moment and am turned off by most veggies, but I crave this soup all the time!

I've made this recipe 4 times since November and "tweaked" it with other reviewers suggestions and its come out great. I use a sweet potatoe instead of a regular one, and use 1/2 and 1/2 instead of cream, and reduced the nutmeg down to about 1/2 a teaspoon. I made it for my family on Thanksgiving and it got great reviews and was asked to bring it on Christmas as well.

Yes, this makes a very rich, creamy soup. It was quite filling and, with croutons and some bread, was a very satisfying meal. I used Half and Half to lower the fat content and found it quite suitable. In fact, the pumpkin puree is so smooth and rich, I feel even a low fat 2% milk or even water would suffice. I have yet to experiment! I found it difficult to cut and cube the sweet pumpkin raw, so I seeded it and cut it in half, drizzled it with oil and baked it in the oven with the other vegetables with the skin on. After 40 minutes or so the skin just fell off and I could continue baking the pumpkin until nice and soft. I am also going to try adding a few cloves of garlic to the roasted vegetables to give it some added zing next time! One last word of caution...watch the nutmeg. It gives the soup a real nice flavor, but too much can be overpowering. I really recommend giving this soup a try...it is rich and flavor-some and quite easy to prepare.

This soup was absolutely delicous! The only changes I made were to use 2% milk instead of cream and I used about 1 teaspoon of nutmeg which was just right. Everyone loved it and asked for seconds!