Reviewed: Oct. 26, 2009

I followed one reviewer's advice and seeded and boiled the pumpkin in three large pieces to make removal of the rind easier. I used veggie bouillon to make stock because I was out of chicken stock. Omitted the celery and cloves, and did not add any cream (and didn't substitute anything for the cream either). Used half a large can of sweet potatoes, and only 1 leek (as I only had one on hand). I pureed the soup in small batches in a blender because I don't have an immersion blender, and topped the soup with a sprinkle of cinnamon and nutmeg. This was a really tasty, thick puree of a soup. The flavors are hearty and refreshing, and go well together. This was really healthy and filling, and I really think you can skip the cream and be okay.

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MEIOUSEI

Cooking Level: Intermediate

Home Town: Bettendorf, Iowa, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 22, 2009

I made this for a Thanksgiving dinner. It was enjoyed by some, but others had difficulty with the texture and unusual flavors. Not bad, but probably not one I'll try again.

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LOLA7272

Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

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Reviewed: Jun. 21, 2009

I don't add heavy cream (I try to stay healthy) or puree the soup (because I'm lazy) and I use butternut squash instead of pumpkin (pumpkin has a weird bite to it) and it's still delicious!

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pinto

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Reviewed: Jun. 16, 2009

Good soup. A little overwhelming with the list of ingredients, but really you just chuck it all in a pot and away you go!

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Andrea

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Reviewed: Jan. 10, 2009

This is the best soup I've ever had, and all my friends thought its amazing too! I used butternut squash instead of pumpkin, and chilli flavoured olive oil instead of ordinary, and none of the spices except just a dash of cinnamon because am not a fan. Did not have chicken stock, so I used stock cubes in water instead, and I served the soup with fresh bloomer. You dont even need a main meal after that!

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ogake

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Reviewed: Dec. 9, 2008

This is a wonderful fall soup, especially with crusty rosemary bread. I subbed coconut milk for cream, omitted the celery, and used veg broth. I used slightly more than a pinch of each of the spices, but I think it's a good idea to start light. This would also be good with some fresh ginger and coriander.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Dec. 1, 2008

Sorry, but this was quite bland. It may have been partly my fault for possibly adding too much pumpkin and forgetting to put in the bay leaf until the last few minutes, but it was still pretty bad. We had to throw out the leftovers. : (

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DBG

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

I read the reviews on this soup and made it for Thanksgiving...not a hit, not a keeper. Wasn't impressed with the flavors. For me it was just OK nothing more.

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artychoke

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Reviewed: Nov. 20, 2008

None of us liked this. It ended up as dog food. I had the feeling I messed something up, the recipe was rather vague on amounts, but I'm a 'dump' cook- just dump stuff in- so it might of been my combination.

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P. LYNN

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Reviewed: Nov. 5, 2008

This was great! A good soup for a cold day. Followed recipe pretty exactly and it was fabulous.

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L. Johnson

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 29, 2008

I have never had anything that tasted like this before it is my new favorite! I topped each bowl with tortilla chips, cayenne pepper and a little bit of shredded Swiss. I usually have to alter recipes that I find but seriously, don't change a thing.

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MissPixley

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Reviewed: Nov. 26, 2007

Because the ingredient list was too vague, the soup turned out to have more the texture of hummus than soup although the flavor was good. (Perhaps too many leeks, sweet potatoes and pumkin for the stock?)

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BeginnerCook

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Reviewed: Nov. 10, 2007

Agreed- this recipe is A LOT of work and doesn't need any cream to make it hearty. It's hard to gauge the amount of vegetables the recipes calls for from the description, but the mix seems forgiving. End result is delicious and nutritious, and filling enough to be a main course (perhaps with some crusty bread).

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Amanda from MA CT NJ

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Stamford, Connecticut, USA

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Reviewed: Sep. 23, 2007

I thought this soup was very good. However, next time I am going to omit the whipping cream. When I put it in my blender to puree it, the cream "whipped" so my soup was more like a mousse. I don't think it even needs cream. I think it would be fine on its own.

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CHG5678

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 18, 2007

This was absolutely delicious! The only thing that would have been good is to have the actual amounts of vegies, since size varies so much. I ended up using more broth, and whole milk instead of heavy cream (the milk has much more cream here in Australia). Also, I did not have cloves, but the recipe was still marvelous.

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Lisa Harris

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Reviewed: Jun. 12, 2007

Great soup! All the ingriedients went well together. I added a little bit of sugar(1/4 cup) and more ground nutmeg and ground cinnamon. I forgot about the celery, but it still tasted great. Make sure you use a big pot for this one.

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tondy

Cooking Level: Intermediate

Home Town: Harare, Harare, Zimbabwe

Living In: Upper Hutt, Wellington, New Zealand

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Reviewed: Mar. 7, 2007

I don't like it...it's weird tasting.

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ANNSU

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Reviewed: Jan. 29, 2007

I thought this soup looked beautiful and tasted good. But strangely, my husband hated it and thought it was too sweet! I followed the recipe fairly closely and didn't add any sugar, so he must have just been tasting the spices. I didn't think it was sweet at all, so my husband's impression seems very odd to me. But I don't love it enough to make it just for myself, especially considering the prep time, so this will probably be the last time I make it.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 26, 2006

A Thanksgiving hit :) Although I did end up adding a bit of curry powder and dried mustard. Without a little extra spice it was slightly to bland, but still delicious!

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dewshine

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Bothell, Washington, USA

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Reviewed: Sep. 30, 2006

Very tasty soup. the sweet potatos, pumpkin, and leeks meld together well and add depth to the flavor. i made it to the T except instead of chicken broth, i used homemade vegetable stock. i was a little skeptical before i pureed it, but it turned out nicely. i used just a smidgen of the spices, i didn't want them to overwhelm the soup. i prefer a curried pumpkin to a sweet pumpkin taste. i must admit peeling a pumkin is a pain in the butt.

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