This was pretty good. I let mine reduce a bit, as is I found it a bit too thin for my taste. Using pureed pumpkin I found the blender not necessary.
A tip I use to get "roasted" flavour out of canned pureed pumpkin is to spray a 9x9 glass dish with Pam, then put the puree in it and pop it in the oven for about 20 minutes until the edges get as browned and bubbly as you like, then throw it in the soup. Yes it's an extra step but it takes nothing and you can do other things while its baking. Scrape all the little browned bits in, it really makes a difference. Canned pumpkin is still an excellent product, and much easier to handle.
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This was pretty good. I let mine reduce a bit, as is I found it a bit too thin for my taste....