Reviewed: Dec. 1, 2008

After reading how great this recipes is I was shocked when I actually tasted it. To salvage the soup last minute I added a can of cream of chicken soup, about a pound of brown sugar and large amount of cinnimon, this made it ALOT better

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Lisa


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Reviewed: Dec. 1, 2008

First time cooking a pumpkin soup and I wasnt sure if it will come good so I did it the day before Thanksgiving so I could taste it,me and my hubby wanted to eat it that day it camed out so yummi.All guest loved it.Winter is here and Im sure that I will cook this again

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Joely

	Cooking Level: Expert Home Town: New York, New York, USA
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Reviewed: Nov. 30, 2008

I did not care for this at all although I did like the creamy texture. I followed the directions exactly but I used fresh pumpkin puree and that could be the reason for the awful taste. I hate to waste food so I tried to salvage it by adding brown sugar and cinnamon. That made it edible but it still tasted bad.

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Janet

	Cooking Level: Intermediate
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Reviewed: Nov. 30, 2008

I like it. Very tasty soup. But I did´t use the onion and I added nutmeg. Delicious.

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Lubka

	Cooking Level: Intermediate Living In: Bratislava, Bratislavský Kraj, Slovakia
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Reviewed: Nov. 29, 2008

used fresh kabocha pumpkin and light cream...very creamy and yummy

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Regina

	Cooking Level: Expert Living In: Mountain View, California, USA
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Reviewed: Nov. 26, 2008

Sadly this soup was not well received. Tasters said it was "bland, missing something". There were some folks who thought it was okay, but had tasted better versions.

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Chrissy's Class

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA
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Reviewed: Nov. 22, 2008

I wasn't judicious enough with my seasoning. I put in 2 bay leafs briefly before rethinking it in favor of about 3 shakes each of cinnamon and nutmeg. Also, used 2 tbl of the heavy whipping cream and whole milk for the rest. It was good and I quite liked it, but it was not the best pumpkin soup ever.

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katie


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Reviewed: Nov. 19, 2008

A great base soup. I changed a little... I mixed butternut squash and the pumpkin and added a touch of cayanne for a little kick. Very nice and the texture was great!

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TLUCRISIA


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Reviewed: Nov. 17, 2008

I'm sorry, but as is, I found this really kinda gross. Maybe it had something to do with using fresh made pumpkin puree, or maybe with the stock I had that I made from scratch. I think it would be better with vegetable broth vs chicken stock. I ended up adding 1/4 c brown sugar, couple teaspoons pumpkin pie spice, and 1/4-1/2 vanilla yogurt to finally get something I found creamy and edible.

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Amber

	Cooking Level: Intermediate Home Town: Marquette, Michigan, USA Living In: Sterling Heights, Michigan, USA
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Reviewed: Nov. 9, 2008

I substituted evaporated milk for the heavy cream and I also added a touch of cumin, cinnamon and a little brown sugar. The idea of a cup of onions seemed overwhelming so I added a tsp. of onion powder instead. This creamy soup was very good!

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THEOLARI


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Reviewed: Nov. 8, 2008

Great soup! Easy and makes a great impression.

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MegsB


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Reviewed: Nov. 6, 2008

awesome! i found this a little too onion-y. could probably do with another 1/2 cup of pumpkin and no milk.

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Hungry No More

	Cooking Level: Beginning
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Reviewed: Nov. 6, 2008

I did not care for this recipe, I'm sorry! The title should have said onion soup, because that is all my family could taste!

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Megs_D

	Cooking Level: Beginning
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Reviewed: Nov. 5, 2008

Very good soup. I added brown sugar to taste to add a slight sweetness, it really perfected the flavor for me.

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Susan Strandberg

	Cooking Level: Expert Living In: Cooperstown, New York, USA
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Reviewed: Oct. 31, 2008

I'm not sure I can honestly review this recipe, because I left out a couple of spices and I used cream of chicken instead of broth. I also don't really like soup much, but I liked this a LOT. Since the cream of chicken made it so thick, I watered it down a little. Also, since I didn't have all the spices on hand, I just added more of what I did have. I wasn't sure I'd like this soup, but I had to try it! I never knew chicken and pumpkin flavors actually blended well together. It's so warm, creamy, and flavorful, it would make a great meal on a cool autumn night.

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Dani

	Cooking Level: Intermediate
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Reviewed: Oct. 31, 2008

Super good and easy recipe! I was lazy and substituted dried minced onion, garlic powder, dried thyme, dried parsley, and ground pepper and it still turned out fabulous! I pureed the pumpkin in a blender instead of a food processor. I bet with fresh ingredients it's even better!

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pksky511


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Reviewed: Oct. 31, 2008

I only used a quart of broth as I didn't want a very thin soup. It was perfect! Rave reviews from all the moms and three of the kids (3-5 y/o). I also used a mix of baked acorn squash and sugar pumpkin. I used red onion & sauteed it first to soften it. Omitted the salt. Definitely will make again. Glad to find such an easy and great recipe to use up some of my winter squash & pumpkins.

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Fiffen

	Cooking Level: Expert
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