Reviewed: Oct. 6, 2002

This soup was very good, although very labor intensive. To cut down on the work involved with the raw pumpkin, I cut it into pieces and baked it as directed in the recipe "Cooked Pumpkin" from this website. It was then very easy to remove the skin and dice the pumpkin. I also only added 1/2 teaspoon of nutmeg. The soup was very creamy and smooth, even with the skim milk that I used.

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Reviewer:

Paula

Reviewed: Aug. 18, 2005

Was very good, but perhaps a bit too spicy. I will make it again with less cayenne next time.

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7 users found this review helpful

Reviewer:

Jennifer in Montreal

Cooking Level: Expert

Home Town: Mont-Saint-Hilaire, Quebec, Canada

Living In: Pointe-Claire, Quebec, Canada

Reviewed: Dec. 13, 2007

This was lovely! I loved the spiciness of the cayenne with the pumpkin and nutmeg. I did make this recipe vegan by substituting vegetable stock for chicken broth and soy milk for the milk. I found I also only had to use 2 cups soy milk instead of the 4 1/2 cups of milk the recipe called for. I followed another reviewers suggestion and pre-cooked the pumpkin. Worked like a charm. I will definitely make this again!

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7 users found this review helpful

Reviewer:

ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 6, 2008

This is awesome soup. I added 1 tsp kosher salt and I also precooked the pumpkin. I used the chicken broth as the liquid and omitted the milk. One thing I would personally change is that I used the whole leeks and the soup turned green from the tops. Tastes great but looks like Pea soup instead of pumpkin.

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Reviewer:

vokalkord

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Freeport, Illinois, USA

Reviewed: Jan. 17, 2011

Wonderfully tasty and comforting on a cold night--the leeks really add to the flavor. I made a few alterations, including using already cooked pumpkin, hot paprika, and to use them up, leftover half and half and sour cream in place of the milk. Ended up with a very thick, warming dish that I certainly plan to make again, especially since there seem to be so few good pumpkin recipes that don't involve baking.

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Reviewer:

bookofkells13

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Reviewed: Jan. 20, 2011

Wow! I didn't think onions and pumpkin would compliment each other so well. I did so many things wrong to this recipe and it still came out SO delicious. Accidentally applied too much heat too soon when adding the milk... I have no cayenne pepper (which is probably a good thing - I don't like spicy food)... and I added too much nutmeg so that taste was a little over whelming. I absolutely recommend this recipe (I've already emailed it to friends and family). I do not think it was too much work. One thing I suggest is to add the spices to *your own* liking. I made cornbread to go along with this meal - so good!

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Reviewer:

darayman

Cooking Level: Beginning

Reviewed: Dec. 10, 2011

Spices were way too overwhelming. I tried adding more pumpkin and milk to try to cut the spices down, but it was still too overpowering. Just a waste of pumpkin and milk. This might be a good soup. If I feel adventurous I might make it again with at least half the spices.

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1 user found this review helpful