Pumpkin Soup Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Feb. 22, 2003
This soup was absolutely delicous! The only changes I made were to use 2% milk instead of cream and I used about 1 teaspoon of nutmeg which was just right. Everyone loved it and asked for seconds!
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Reviewed: Oct. 31, 2002
Yes, this makes a very rich, creamy soup. It was quite filling and, with croutons and some bread, was a very satisfying meal. I used Half and Half to lower the fat content and found it quite suitable. In fact, the pumpkin puree is so smooth and rich, I feel even a low fat 2% milk or even water would suffice. I have yet to experiment! I found it difficult to cut and cube the sweet pumpkin raw, so I seeded it and cut it in half, drizzled it with oil and baked it in the oven with the other vegetables with the skin on. After 40 minutes or so the skin just fell off and I could continue baking the pumpkin until nice and soft. I am also going to try adding a few cloves of garlic to the roasted vegetables to give it some added zing next time! One last word of caution...watch the nutmeg. It gives the soup a real nice flavor, but too much can be overpowering. I really recommend giving this soup a try...it is rich and flavor-some and quite easy to prepare.
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Reviewed: Oct. 15, 2002
Overall I liked the soup. However, there was just too much nutmeg. My family didn't like it because of the sweet taste. I thought that after a few bites the pepper stood out more...that's what I liked about it.
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Reviewed: Dec. 11, 2001
I am pregnant and craving Pumpkin Soup and this recipe sure hit the spot! It was especially good with homemade bread.....YUM.
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Photo by MRS TEMPEST

Cooking Level: Intermediate

Home Town: Not Specified, Queensland, Australia

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Reviewed: Jul. 7, 2001
This is my favourite pumpkin soup yet - it has a beautiful creamy texture, and a roast vegetable flavour. I especially love the nutmeg in this soup.
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Displaying results 61-65 (of 65) reviews

 
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