Reviewed: Nov. 21, 2008

Absolutely delicious! I'm not even a fan of blue cheese but it blends beautfully with the all the other flavors. A new Fall Favorite!

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krisfriz

Cooking Level: Intermediate

Home Town: Ormond Beach, Florida, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Nov. 21, 2008

half and half is a mixture of half milk and half cream. It has 10-12% milkfat and cannot be whipped. In the UK I believe it is called half cream.

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Zeekums

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 21, 2008

I haven't made this yet, but definitely going to try. But, where the spices are there is one called "pumpkin pie" spice. It is a combination of ginger, cinnamon, nutmeg, and allspice. I use it all the time for anything using pumpkin.

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Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Nov. 21, 2008

what are pumpkin pie spices?

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Hana

Cooking Level: Intermediate

Living In: Ljubljana, Gorenjska, Slovenia

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Reviewed: Nov. 16, 2008

This recipe is fantastic! Everyone I served it to raved about it, and my husband has been asking when I'll make it again. This is a perfect fall recipe.

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sluiere

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Reviewed: Nov. 10, 2008

Awesome and so simple to make. The garnishes make it worth it!

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 20, 2008

this soup is so deliscious. and the extra touch of bacon and bleu cheese as a garnish really give it an elegant and upscale feel. i would make this certainly as a first course to Thanksgiving dinner and any time we have special company over during the cooler months. it is soooo easy!

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BIGDOGREG

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Reviewed: Oct. 19, 2008

Excellent. I used cinnamon and nutmeg since I don't care for all of the spices in pie spice, added a lot of cayenne and ground pepper because I love it, and added a few chives to the garnish. Left everything else as written - awesome. Thanks!!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Oct. 16, 2008

A very nice fall soup! I made a few changes and the outcome was fabulous! I cut the ceyanne pepper completely as we don't like spicy things. I used turkey bacon in place of regular bacon and I added a few tablespoons of brown sugar. I also added a few extra pinches of salt and a dash of white pepper. I will defintiely make this soup again! Thanks!

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LukesMommy

Cooking Level: Expert

Home Town: Sinking Spring, Pennsylvania, USA

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Reviewed: Oct. 15, 2008

This soup has a wonderful texture, thick but incredibly creamy. The taste is somewhere between dinner and dessert, a nice change of pace. My soup came out looking appetizing, just a little lighter in color than a slice of pumpkin pie. I did make one major alteration: instead of topping it with blue cheese and bacon, I fried a pound of bacon and wrapped each slice around a half a slice of Gouda cheese. I then rolled these into crescent rolls and served them with the soup, encouraging people to dip them. This turned out to be a major hit!

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Paige in CA

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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Reviewed: Oct. 5, 2008

One of the only meals my husband will eat blue chesse with!

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NCSODERQUIST

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: May 24, 2008

WONDERFUL recipe. Too bad I can't find a way to make it look more appetizing; once I added the molasses, the soup turned to brown glop. What delicious glop, though! I added a bit more cayenne to offset the sweetness. Mmmmmm.

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DesertDryad

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Reviewed: Apr. 14, 2008

Different, but pretty good. I nice twist when you're craving pumpkin flavors in the fall.

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LMNOATP

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Reviewed: Dec. 6, 2007

Very good and quick to prepare. The longest part was browning the bacon! It was just a bit spicy for my taste, so I will cut the cayenne in half next time and put out hot sauce on the side. My husband loved it just as it was.

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20 users found this review helpful