Creamy Pumpkin Soup

Yummy - what a wonderful fall meal! I cooked the pumpkin (whole) in the oven first so it was easy to peel/cut. I also garnished bowls of soup with some crumbled bacon and finely chopped walnuts toasted with a bit of cinnamon. My husband will definitely have me make it again.

This soup was great!!!! As it was cooking I was nervous all of the flavors wouldn't meld, but they turned out lovely. I baked the pumpkin ahead of time, so the soup cooked much more quickly. My boyfriend loved it! I will definitely cook this again.

I love this soup and make it every October. I agree with the other postings though. It requires more salt then the recipe calls for.

This is a great recipe. It allows the natural sweetness of the pumpkin and apple to shine. I used pear instead of apple and it was amazing. Not too sweet, creamy and rich.

I made this soup for a holiday open house and left it in the crockpot to keep warm. I served it with a dallop of sour cream and crackers. It was amazing!

Excellent-Nothing but raves from the dinner guests. I substitued half and half for the evaporated skim milk, so add 160 calories for the total pot of soup . I also added a table spoon of Tabasco chipotle for just a hint of heat. I will make it again many times!!

We loved this recipe. It was a quick and easy weeknight meal, yet full of complex flavors. It paired well with the Black Bean Tomato Soup. I did make some adjustments: doubled the mustard/cider mixture, used Trader Joe's Light Brie (still super creamy), and substituted spinach for the arugula because neither my husband nor I am a fan of arugula. Even our 17-month-old liked the quesadillas!

We served this for a dinner party with crab meat served on top as a garnish. Everyone loved it and came back for seconds. It worked really well with the crab meat. We are going to make it again for Thanksgiving.