Reviewed: Nov. 24, 2010

Wonderful soup! I just made this for Thanksgiving tomorrow and doubled the recipe and omitted the croutons for time's sake. I read the reviews and (keep in mind everything was doubled) in addition to the written recipe I added about a cup of dark brown sugar, used white ground pepper instead of black, added a 1/4 tsp of nutmeg, 1/4 tsp of pumpkin pie spice and 2 dashes of ground cayenne pepper and I couldn't believe how delicious it is! I also was amazed at how easy making a homemade soup was. This tastes like Fall and is perfect for Thanksgiving! Thanks for posting -- excellent recipe!

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Reviewer:

Figs5

Cooking Level: Beginning

Reviewed: Nov. 20, 2010

Really really great. Use high-quality stock and make extra toasts.

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Reviewed: Nov. 18, 2010

Great recipe, I added extra of the spices to taste. I did not make the croutons because I didn't feel like it, but I did add brown sugar to the soup. I also used whole milk in place of the heavy cream and thought it was plenty rich and thick. I almost think the heavy cream would have been too much.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Nov. 18, 2010

I really enjoyed this soup. It makes the house smell wonderful and tastes great. I was not a fan of the crutons as the sugar on top burned. I will make it again without the crutons though because it's great without them. Used evaporated milk instead of cream for health and threw in extra brown sugar and a dash of cayenne as reviews recommended.

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Reviewer:

valleybo

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

Reviewed: Nov. 16, 2010

this came out bland. I followed directions exactly as written. I definitley will more spices next time (maybe double the ones called for) and I will NOT use the whole cup of cream. It came out almost white and not a creamy orange color I was looking for. Maybe just thicken it w/ corn starch and forget the cream. I will experiment next time.....there will definitley be a next time!!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 15, 2010

Loved this soup! I just used less onion and milk instead of cream. Don't forget to read "Pumpkin Soup" to your kids before you make it. They got a kick out of making and eating it because they love the book (and the soup now too).

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Beth

Cooking Level: Intermediate

Reviewed: Nov. 14, 2010

I use fresh pumpkin by cooking it with the chicken broth and onions, I remove the onions prior to puree and add a packet of Crocks Spicy Soup Mix. Fabulous flavor and no cream needed.

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Reviewer:

Cynthia D

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

Reviewed: Nov. 13, 2010

I agree with the other reviews, I amped up the spices, added brown sugar and doubled the pumpkin and it was divine. I also used evaporated milk in place of the cream to cut fat and calories.

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Reviewer:

MYFANWYS

Reviewed: Nov. 7, 2010

This was a really great base soup and turned out really fantastic with the modifications I made. I followed the advice of other reviewers and added extra pumpkin spices as well as brown sugar. Then I substituted the heavy cream with coconut milk and added yellow curry to taste. So yummy!

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Reviewer:

elisefey

Cooking Level: Intermediate

Reviewed: Nov. 7, 2010

Really good! I followed the reviewers suggestions and added about a palmful of brown sugar, used light cream instead of heavy and even my picky 8 year old liked it1

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