Reviewed: Oct. 14, 2008

I have never made or tried pumpkin soup before, so I thought I would give it a whirl. The soup was good, I found it to be great comfort food served with warm bread on a chilly fall day...but for some reason I didnt expect it to taste the way it did. The after taste is a little different, but overall a good comforting soup.

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Reviewer:

mapleblondie

Reviewed: Oct. 13, 2008

I thought this was good but my hubby did not. I added some curry, ginger, nutmeg, cinnamon. Hubby thought it was too spicy! It was very bland without any of those spices added though! My kids ate it fine.

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Reviewer:

alsewell

Cooking Level: Intermediate

Home Town: Bowmanville, Ontario, Canada

Living In: Maricopa, Arizona, USA

Reviewed: Oct. 13, 2008

Ehhhh, This recipe was just okay (maybe good for a base of a good soup, but to bland by itself)

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Reviewer:

jsnowder

Cooking Level: Expert

Reviewed: Oct. 12, 2008

I doubled the quantity of peppercorns, crushed them, and for a lighter version and more interesting flavour add light coconut milk instead of cream. My family tends to like spicy food so I also added a teaspoon full of Thai curry paste. Add a tablespoon of lemon juice just before serving. You will get rave reviews.

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Reviewer:

debbie

Reviewed: Oct. 8, 2008

This was pretty good, but I did make one mistake: I used powdered chicken broth and water instead of chicken stock. Wah salty! It also overpowered the pumpkin flavour. I'll make this again, but next time I'll really use stock.

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Reviewer:

Karine

Cooking Level: Intermediate

Living In: Vaudreuil-Dorion, Quebec, Canada

Reviewed: Oct. 2, 2008

This soup was delicious and perfect for fall. I did cut out all the salt. The chicken stock already has enough salt in it for me. I added more parsley, thyme, onion, and garlic. I used about half of the whipping cream too since it didn't really need too much. I added about a teaspoon of ground ginger, nutmeg, and ground cloves as other people suggested. I also added half a tsp. of cinnamon and some garlic powder, onion powder and pepper too. I think this added a lot of flavor to the soup. I also didn't cook it the extra 30 minutes since it didn't seem like it needed it. I then topped it with blue cheese. In the end, the soup was awesome, and I'll definitely make it again. It went really well with the cranberry walnut slaw recipe on this site.

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Reviewer:

IlanaSara

Reviewed: Sep. 30, 2008

This was delicious! Great combination of flavors. The family loved it to. Made a lovely entree to our roast beef dinner. Its a keeper, and has made it to my regular recipie book. Thanks!

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Reviewer:

emmmyzzz

Reviewed: Sep. 28, 2008

It has potential. Made it per the directions, but it turned out too salty. I ended up seasoning it with honey, garlic powder, onion powder, ginger, and extra fresh ground pepper. Still wasn't impressed. If I make this again, I will be omitting the salt completely.

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Reviewer:

Nezumi

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

Reviewed: Sep. 19, 2008

This is great! Next time I'll try some of the spices and a little peanut butter like others suggested, but I followed the exact recipe and I love it, eating it with a sandwhich for lunch right now.

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