Pumpkin Soup

  • EllenDeller Posted: 12/08/09
    Worthy of a Special Occasion

    I skipped the butter, flour, and milk. I also added fresh ginger and a good dollop of a carribbean-style habanero-peach hot sauce. It was absolutely delicious, good and thick, and much lower in fat and calories. Perhaps other reviewer's complaints about blandness came from the milk? Served with jerk-seasoned roasted chicken thighs and steamed green beans.

  • zanepaul Posted: 12/14/08
    Worthy of a Special Occasion

    i love this soup and make it a lot--especially on a busy weeknight with just pantry staples. it's great as is, but we often use more garlic and spice, sometimes adding garam masala or cinnamon. it's also just as good with a regular potato if that is what you have on hand. if you don't mind the extra calories, it's great with a can a coconut milk (omiting the regular milk later) and topped with chopped cilantro. even my baby eats this and makes "yummy" noises:)

  • psal271 Posted: 02/10/09
    Worthy of a Special Occasion

    The recipe as written was a little bland for me, so I doubled all of the spices (except salt.) I liked the spicier flavor.

  • hokiejennifer Posted: 10/15/09
    Worthy of a Special Occasion

    I found this recipe on the bland side. It was not what I was hoping for, so I added some cinnamon and a chopped apple afterwards to try to pump it up a little. It's worth a try, but next time, I will be trying a different pumpkin soup recipe.

  • Yogacook Posted: 10/31/10
    Worthy of a Special Occasion

    This soup was terrible. I followed the recipe exactly- it was bland and watered-down, and didn't taste anything like pumpkin or the added spices. I don't even know what could be done to improve it- it needs ginger or more sweet potato or something. I definitely do not recommend this!


More From Cooking Light