Reviewed: Nov. 7, 2009

The soup is good, but not very "pumpkiny" if that is what you are looking for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2009

Wonderful recipe. I did make one change. I pureed the onions and garlic before I added them to the pot and didn't puree anything afterwards. I makes for a nice thick soup. Great for a cold autumn day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

awesome recipe!! didn't use the parsley or the thyme, or peppercorns because I wanted to make it kid likable. It is so tasty and smooth in texture! Thanks for sharing this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Judy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

This is delicious! I made it for Halloween and I think it will become a tradition! I did make a slight change. Instead of cream I used half and half. Also, at the end of cooking I added browned ground Italian turkley sausage to the soup and boy did that give it a power boost!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Terri

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2009

I found this recipe to be very good! EXCEPT I did not follow the recipe exactly with the spices, and I wish I had. I didnt use real peppercorns either just regular pepper. Mine turned out too spicy because I did not follow the recipe but still very good. I did not serve this to anyone else because of the spice but I did enjoy it. Also I only put in 4 cups of chicken stock and 2 cups of heavy whipping cream and it turned out delicious and creamy!! Follow the recipe for the spices! =)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mistie_gal

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

Loved it... only I sauted onions and garlic in 1 tblsp first and omted salt and added 1 tblsp maple syrup for a hint of sweet. I forgot to add cream but didn't miss it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Margaret

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

I've been making this recipe for a while but I make it a tad bit better. Add a pinch of ginger powder. it makes it kind of asian tasting pumpkin soup. REALLY yummy. Everyone wanted seconds when I made this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shauna

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

This is such a simple soup to make - and healthy too! I did make a few changes but think it would be great the way it was written. (I just can't help making changes!) I used two boxes of chicken stock - which is probably closer to 8 cups instead of 6. I did probably closer to 6 cups of pumpkin. Did 1 1/2 C of onion, 4 cloves of garlic, dry thyme, and also added ginger and garam marsala (?) - probably about 1/2 - 1 1/2 t of each. I didn't have heavy cream or half & half - so I did add a little bit of cream cheese - not much though - about 1/5 of a package - and I added it before putting it all in the Cuisinart because cream cheese needs to be pureed. This is really good now...can't wait to have it tomorrow when it has had some time to sit. *oh - and because I didn't read the directions - I put the fresh parsley right into the soup and pureed it along with everything else. It was fine - and didn't change the color.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bpilko

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

The basic recipe is ok, but it really does remind me of potatoe soup, like another reviewer said. I first added the cinnamon, nutmeg and ginger, as recommended by other reviewers. Still not satisfied and after doing a bit more research, I added brown sugar and vanilla. Fabulous.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Michele

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

A very nice soup! While the recipe is great as is, I have made variations of it for the past 3 years. Guests are always pleased with the results as am I. The one thing I have found is that the flavours come out really nice when the soup is left overnight to "marinate" before the second boil and simmer. Thank you for sharing.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

SZARETSKI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2009

I don't understand the bad reviews this recipe got, it almost made me not try it, but i'm glad i did! It was delicious. I used canned pumpkin puree and basically followed the recipe. I tasted after I added the first bout of seasoning and then just added more. I also used dried thyme. I didn't bother to puree it. I poured in some half and half for the cream until I thought it looked right and it tasted great! We had it for a main dish although you probably need something else...we had some honey oat bread. try this!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RKipe

Cooking Level: Expert

Home Town: Chambersburg, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

I think this soup is the most delicious soup ever. Unfortunately, my family was not super excited about it. I added 2 tsp curry powder, 2 tsp thyme, and 1/2 tsp ground ginger. Sometime, I would like to try putting cashews in it, since I think it would bring out the nutty taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mckellister

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

Good base recipe. I put a lot more veggies in it too, like sweet potatoes. Sadly, I didn't like it much because I used a sugar pumpkin to make the puree from. So, it was salty and sweet, which I don't like. But, I know with a different pumpkin, this soup would be fantastic! Will try again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kelly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2009

Love this recipe...I've made it several times! I love to serve it to my guest when I host Autumn gatherings! They are always surprised if they've never tried it...Not Sweet like pumpkin pie but more buttery tasting like squash...really smooth and velvety! Goes great with little Turkey salad sandwiches! (talk about Fall Festive!

Was this review helpful? [ YES ]
5 users found this review helpful