Reviewed: Dec. 4, 2011

I had high expectations for this recipe, but it was pretty awful. I will not make again.

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2 users found this review helpful

Reviewer:

Kate

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Rochester, Michigan, USA

Reviewed: Nov. 4, 2011

This was very good. I changed out a few things. For instance, I omitted the jalapenos and added two cans of diced green chilis. I also substituted coconut milk for the soy milk. I topped it with crushed blue corn tortilla chips. It came out very nice and flavorful. I'll make it again.

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3 users found this review helpful

Reviewer:

Tavisha

Cooking Level: Expert

Living In: Mesa, Arizona, USA

Reviewed: Nov. 3, 2011

Awesome recipes ! Followed exactly as written. I screwed up and did'nt put the jalapeno in until the end. I microwaved it in some water and added it in. Delicious ! |thanks for this one. It's a keeper for this house !

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Reviewer:

mitch

Reviewed: Oct. 9, 2011

The only modifications that I made were omitting the cilantro and using chicken broth. It came out WAY too spicy, and I am actually a fan of spicy food. I'm going to attempt to "tame" the leftovers somehow. The only reason that this recipe is even getting a 3 star rating from me is because I believe that I can salvage it. I HIGHLY suggest cutting the number of jalapenos in half, or omitting them all together.

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Reviewer:

x52010

Reviewed: Sep. 24, 2011

I love, love, love this recipe. The sweetness of the corn with the spiciness of the pepper and chili - sooo good! I didn't change the recipe and love that I can share with vegan friends. For meat eaters, cubed chicken could easily be added.

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5 users found this review helpful

Reviewer:

Sly

Reviewed: Feb. 8, 2011

really liked this soup, although "my version" was a little different...used the leftover canned pumpkin that I had in the fridge and canned corn, added garlic and decreased the onion and peppers by nearly half. Also, I used chicken broth and since the canned pumpkin was already pureed, I left the corn, and peppers chunky for consistency and I like the colors. Lastly, I added some spinach, and used regular milk. Served with sweet muffins and a pork tenderloin. Delicious! thanks!

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20 users found this review helpful

Reviewer:

mrscallietea

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Reviewed: Nov. 30, 2010

This was VERY good on a cold, wintry night. I added chopped chicken (3 cups), and subbed chicken stock for the veggie stock. Also, the pumpkin I had was fresh pumpkin that I had already cooked and mashed, so the consistency was a little different. I will make it again. I liked the little kick that the jalepenos contributed!

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15 users found this review helpful

Reviewer:

JenJen

Reviewed: Nov. 23, 2010

I made a few alterations to taste, and it was delicious! I had several pie pumpkins that needed used up, and this was a very tasty use!

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13 users found this review helpful

Reviewer:

Michelle

Cooking Level: Intermediate

Reviewed: Nov. 19, 2010

Well, I can't give this a true review because I changed it quite a bit...omitted all the peppers because I don't like them. Used a milder ancho chili powder instead of straight chili powder, but it was really good, and my husband and I liked it. If you like peppers, I'm sure it would be great as written, and thank you to the author for giving me something to make with all those tiny pumpkins I bought as Thanksgiving decoration. I gave it four stars because of my changes. My feeling is, find a good basic recipe and then make it to your own taste.

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16 users found this review helpful