I've now made this recipe twice from fresh pumpkin and feel it's missing a bit of body. So, I added extra black pepper and garlic, Madras Curry Powder, 1 t fresh ground ginger, Cholula hot sauce, butter and pumpkin pie spice. Cholula is more sweet than hot but does give the soup a little kick. Delicious!
The timing listed is inaccurate as it doesn't account for the time it takes to puree the soup in small batches. Also, if you're using fresh pumpkin, it will take time to cut, cook and puree (I just use a potato masher).
1 user found this review helpful
Oct. 26, 2012