Easy Gourmet Pumpkin Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 26, 2013
I used Cinderella (Fairy Tale) pumpkin I had already pureed and agree that it was at first a bit bland. I also found the seed garnish unnecessary. I added 1 tsp. of Kosher salt, 1/4 tsp. of white pepper and a Tbs. of sweet Marsala. IMHO, much better - and even better the second day.
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Reviewed: Nov. 30, 2012
Great soup! It didn't even need the garnish. I used a red hubbard squash and the hardest part was getting cutting up the very dense flesh. Otherwise, a straightforward, easy-to-make recipe.
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Reviewed: Nov. 25, 2012
Yummy way to use homemade pumpkin puree already on hand. I made a big batch and froze some for later. It was very good and I will be making again.
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Cooking Level: Expert

Living In: East Lansing, Michigan, USA

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Reviewed: Feb. 3, 2012
I amped up everything here: more butter, more brown sugar and curry, plus some cinnamon and nutmeg. I made it with vegetable broth and got a very tasty, spicy and warming soup.
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Photo by Jewels
Reviewed: Jan. 9, 2012
There is (was?) a wonderful Vegetarian Restaurant in Los Angeles called "Inn of the 7th Ray". DH took me there when we were dating & hated the meal. I loved it. This soup tastes like something wonderful from that Restaurant. Very Gourmet. Very Vegetarian. I give it 5 stars. The Curry adds a bite/zing that I loved. DH (Meat & Taters Guy) gave it a 4 Star rating & proceeded to put handfuls of Fishy Crackers in it so he could eat it. This would be wonderful for a Fall Meal, Cold Night. Good comfort food. I was thinking it also could be used over some kind of pasta with other Veggies. I could be a Vegetarian. DH - Not so much. It tastes very creamy - without the cream. I did not toast the pumpkin seeds (not our thing) & did not have Pumpkin Seed Oil. Delish without it.
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Cooking Level: Expert

Home Town: Northridge, California, USA
Living In: Valencia, California, USA


 
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