Slimmers Pumpkin Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Mar. 28, 2007
Sorry, I just really didn't like it. My husband thought it was ok. I ended up spicing it up quite a bit- I added some yellow curry powder, ginger, and a splash of sherry and left out the nutmeg. It just tasted like... pumpkin. Bland. Like it needs something with a bigger flavor... just needs something. I did give 2 stars for it being such a healthy recipe, though. I left out the butter and it was nearly fat-free.
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Cooking Level: Intermediate

Reviewed: Nov. 8, 2006
This was alright, kinda bland and a little too thin for my liking. Not bad for dinner while losing weight.
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Reviewed: Nov. 7, 2006
I thought this was a great soup for those of us watching our weight, it's a great alternative to all the recipes with heavy creams. I didn't blend all of the cubes once they were soft, I left some chunks to add some texture to it.
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Reviewed: Oct. 26, 2006
This was a good base recipe; it's one of the few that doesn't call for cream. The only changes I made were to use: 1)stock cubes (chicken and veggie stock with 3 cups of water - normally each cube takes 2 cups - kept that simmering on the stove while I prepped the other ingredients, so it reduced a little bit more); and 2) one large sweet potato cubed. I think the stock and sweet potato added a nice depth of flavour. Next time I make this I'll skip the skim milk and instead use a dollop of fat-free creme fraiche in each bowl. Also I'll roast the pumpkin first (think this might make for a nuttier flavor).
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Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Dec. 3, 2005
Easy, fast, and delicious I used canned pumpkin, skim milk and added a dash of cinnamon.
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Reviewed: Oct. 9, 2000
This soup was very plain. I ended up adding a bunch of stuff to make it taste better. I added more nutmeg and ginger. I also added garlic and maple syrup. If you garnish with freshly chopped rosemary, thyme and parsley it really tops it off!
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