Reviewed: Oct. 30, 2007

Wow!!! I didn't know if we would like this soup but we loved it. My kids ate it and asked for seconds... and I skipped the cream and opted for a low fat version, So good.

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1 user found this review helpful

Reviewer:

Elaine

Cooking Level: Intermediate

Home Town: Lutz, Florida, USA

Reviewed: Dec. 3, 2006

This soup is not only easy to make, but incredibly good! I didn't have whipping cream - just used what I had on hand - skim milk. Flavor was still great and felt better because it was less fattening.

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182 users found this review helpful

Reviewer:

scarletohara17

Reviewed: Jul. 10, 2007

This soup is AMAZING! The perfect blend of spiciness and creaminess...my fiancee and I love it and have made it a few times and will make it again.

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3 users found this review helpful

Reviewer:

Andrea

Reviewed: Jul. 15, 2007

Simple and fantastic. I loved it.

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0 users found this review helpful

Reviewer:

Katiepiepotato

Reviewed: Oct. 22, 2007

This was sooooo good. I thought it was yummy and my mom absolutely loved it. It was very thick and creamy. Easy to make, except removing the seeds from the pumpkin..I loved the fact that the recipe called for fresh pumpkin, though. I added red pepper for a little kick. Highly recommended, especially for cold, rainy days. Would be delicious with grilled cheese sandwiches, but definitely enough on its own for a filling meal. Yum yum yum

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20 users found this review helpful

Reviewer:

Kemara

Cooking Level: Intermediate

Home Town: Lomita, California, USA

Reviewed: Jun. 1, 2008

Neither my wife or I like pumpkin but I know it's good for you so I have been looking for a way to have and like it. Finally, here is the answer. We both really loved this soup and our 4 year old liked it too. I will definitely be making this again but I will probably be making twice as much next time.

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23 users found this review helpful

Reviewer:

Bobegubu

Cooking Level: Intermediate

Home Town: Toowoomba, Queensland, Australia

Living In: Perth, Western Australia, Australia

Reviewed: Jun. 18, 2008

This was great! A bit of nutmeg really sets the flavors off, but do it at the end and just add small amounts at a time or else it will overpower the soup. I would also recommend adding an extra clove garlic as it really brings out a bit more flavor. Serve this with a good quality french bread stick (should be very hard on the outside and light and fluffy on the inside).

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76 users found this review helpful

Reviewer:

tigers__eye

Reviewed: Nov. 8, 2008

Delicious! This will be the appetizer for Thanksgiving. I added a dash of red pepper and some nutmeg, boy did that kick it up a notch! Also cut the pumpkin in half and baked it at 375 for 10 mins first just to make cutting and peeling it a little easier. Definately 5 star.

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27 users found this review helpful

Reviewer:

Krisday

Cooking Level: Intermediate

Home Town: Windsor, Connecticut, USA

Living In: Beacon, New York, USA

Reviewed: Nov. 16, 2008

I have been making this every year for Thanksgiving. Everyone initially says "yuck, no thanks". But then they try it and love it, even the kids. Instead of the fresh pumpkin I use two cans of pumpkin (not pumpkin pie filling). And instead of transferring it to a blender I use an emulsion blender right in the pot. A lot less messy. Make extra for the next day!!

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1 user found this review helpful