Reviewer:

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Nov. 5, 2009

Wonderful recipe. I did make one change. I pureed the onions and garlic before I added them to the pot and didn't puree anything afterwards. I makes for a nice thick soup. Great for a cold autumn day.

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Reviewer:

Reviewed: Nov. 4, 2009

awesome recipe!! didn't use the parsley or the thyme, or peppercorns because I wanted to make it kid likable. It is so tasty and smooth in texture! Thanks for sharing this recipe!

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Reviewer:

Judy

Reviewed: Nov. 2, 2009

This is delicious! I made it for Halloween and I think it will become a tradition! I did make a slight change. Instead of cream I used half and half. Also, at the end of cooking I added browned ground Italian turkley sausage to the soup and boy did that give it a power boost!

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Reviewer:

Terri

Home Town: Lubbock, Texas, USA

Living In: Sparks, Nevada, USA

Reviewed: Oct. 30, 2009

I found this recipe to be very good! EXCEPT I did not follow the recipe exactly with the spices, and I wish I had. I didnt use real peppercorns either just regular pepper. Mine turned out too spicy because I did not follow the recipe but still very good. I did not serve this to anyone else because of the spice but I did enjoy it. Also I only put in 4 cups of chicken stock and 2 cups of heavy whipping cream and it turned out delicious and creamy!! Follow the recipe for the spices! =)

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Reviewer:

mistie_gal

Reviewed: Oct. 27, 2009

Loved it... only I sauted onions and garlic in 1 tblsp first and omted salt and added 1 tblsp maple syrup for a hint of sweet. I forgot to add cream but didn't miss it.

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Reviewer:

Margaret

Reviewed: Oct. 27, 2009

I've been making this recipe for a while but I make it a tad bit better. Add a pinch of ginger powder. it makes it kind of asian tasting pumpkin soup. REALLY yummy. Everyone wanted seconds when I made this.

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Reviewer:

Shauna

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Oct. 24, 2009

This is such a simple soup to make - and healthy too! I did make a few changes but think it would be great the way it was written. (I just can't help making changes!) I used two boxes of chicken stock - which is probably closer to 8 cups instead of 6. I did probably closer to 6 cups of pumpkin. Did 1 1/2 C of onion, 4 cloves of garlic, dry thyme, and also added ginger and garam marsala (?) - probably about 1/2 - 1 1/2 t of each. I didn't have heavy cream or half & half - so I did add a little bit of cream cheese - not much though - about 1/5 of a package - and I added it before putting it all in the Cuisinart because cream cheese needs to be pureed. This is really good now...can't wait to have it tomorrow when it has had some time to sit. *oh - and because I didn't read the directions - I put the fresh parsley right into the soup and pureed it along with everything else. It was fine - and didn't change the color.

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Reviewer:

bpilko

Cooking Level: Beginning

Reviewed: Oct. 22, 2009

The basic recipe is ok, but it really does remind me of potatoe soup, like another reviewer said. I first added the cinnamon, nutmeg and ginger, as recommended by other reviewers. Still not satisfied and after doing a bit more research, I added brown sugar and vanilla. Fabulous.

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Reviewer:

Michele

Reviewed: Oct. 9, 2009

A very nice soup! While the recipe is great as is, I have made variations of it for the past 3 years. Guests are always pleased with the results as am I. The one thing I have found is that the flavours come out really nice when the soup is left overnight to "marinate" before the second boil and simmer. Thank you for sharing.

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