Pumpkin Soup

It was really really bland. I ended up adding seasoned salt.. Better than Bouillon chicken flavor .. more garlic and some ginger.

I make this soup multiple times a year, and it’s always perfect. Sometimes I add curry spices, I usually drop the cream, but I add a dollop of unflavoured coconut yogurt in the centre while serving.

Bland. I am not a salt eater and had to add salt. The undertone remained the taste of plain chicken broth no matter what I did to enhance it.

Love this recipe… I added a touch more garlic !!! So good with crusty bread!

I made it just like the recipe and added some hot chili peppers to taste. Sometimes I use half-and-half in place of the heavy whipping cream if that’s all I have. Delicious soup!

a little bland, but quick & tasty

easy simple recipe.

I used my own homegrown pumpkins. To do so, use 2 pie pumpkins. Preheat oven to 375 degrees F. Quarter them, dig out the seeds and stringy pulp. Place them skin side up on a foil-lined baking sheet. Rub skins with oil. Bake for about 1 hour until fork tender. Let cool and scrap out inside meat from skin. Puree in a food processor. Continue with this recipe. I didn’t change anything. So good!!

Made this but found it to be pretty bland.

Supper easy, used roasted pumpkin, flavor mild, which is the way I like my comforting meals. Will repeat making this recipe.

I really liked this soup. I used lactose free heavy cream and vegetable broth instead of chicken.

Sorry, but this didnt work for me. Hubby is having surgery and has to have cream of XXX type dishes for a few weeks. So was trying to give him options to break up the lack of variety. I tried extra salt, pepper, cream, garlic salt, and nutmeg as suggested. It was meh for me. But hopefully he will like it after surgery, and it has a chance to sit in the fridge for a day or so….

Loved this simple recipe. I added a little bit of nutmeg and it was perfect!

I loved it! I made a slightly different steps: 1- blended all in same pot with handblender instead of changing pots 2- added extra 2 tsp vinegar + 2 tsp sugar

super easy and delicious!

This is our go-to pumpkin soup recipe. It’s a little mild for me. Once I made it with a small, really hot pepper and that was scrumptious! This is the only soup I’ve made for a group of 10, and everyone ate it (most got second helpings too!)

Generally very good, was a little time consuming to puree the hot liquid in small batches and not all whole peppercorns milled in the process. Also not sure if thyme is the right spice to add.

Like another reviewer, I wasn’t wowed with the end results. It is the perfect pumpkin soup base, but needs some doctoring. The texture is fantastic but the taste needed help. I added 2 Tbsp Applejack and Brown sugar; start with 1 Tbsp and add more to taste. I used about 2 Tbsp. If you don’t have Applejack on hand, use apple cider. Later I added ginger to the pot and it was good with and without the ginger.

I have made this with milk, sour cream, and heavy cream, and honestly, heavy cream is a must. Sour cream, not milk even come close. Still low calorie even with the heavy cream!

I wasn’t sure what to expect with this recipe, but I’m glad I tried it. On my first attempt, the chicken stock overpowered the pumpkin flavor, so I dialed that back a bit on the next try. The spices are fairly versatile, though. I’m folding this into my regular lineup.

Added ground pepper at the latter part. Also used chopped bacon as garnishing.