Whole Pumpkin Pie Soup

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This soup is wonderful. I followed the recipe to a T and it was just delicious. Talk about your comfort food. I also later added some seasoned and fried tofu and a few sauteed mushrooms it was so easy... I'[ll be making this again and again

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This was both beautiful and delicious! Cheese pumpkins from my CSA share inspired me to find a recipe for a soup and changing this recipe to a vegan version was simple. I used vegan margarine in place of the butter, vegan vegetable stock in place of the chicken stock, a 2/1 mixture of almond milk and cashew cream for the heavy cream, and 4 T nutritional yeast in place of the goat cheese. It was so good I had to make it again the next day, and as I write this review, our last cheese pumpkin is in the oven right now for one final batch for the season. Alton Brown is a master!

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So gourmet!! Easy to make and tastes delicious!!! The one suggestion i have is to make like 3 or 4 pumpkins worth, because it is so good you'll regret not making more :

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Very tasty and clever recipe. Everything worked well. Easy, yet satisfying. I added a bit of cheddar cheese and nutmeg. Loved the idea of cooking in the pumpkin and using the pumpkin meat to make a hearty dish.

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I made this recipe for 12 people using individual sized sugar pumpkins - each one was about the size of a large grapefruit. I did a test run on Tuesday using my grill outside (so I'd have the oven space for the rest of my dishes and fine tuned it for 12 on Thanksgiving. I also cooked an extra one in case I split one during the plating process (which I did. it was a big hit. As my brother put it "...it was inspiring".

Alton, thanks for a wonderful concept! leave your email if you want to see a picture.

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I just made the soup yesterday and I must say that it is quite tasty. There are a few things I would change if I were to make it again. I have never tasted goat cheese before, so I just follow the recipe. After tasting it, I don't like the taste of the cheese; so I would change the cheese. I didn't use the hand blender, 'cos my pumpkin collapsed on one side and it seemed very fragile. I would turn it once in a while so that it won't collapse. But other than that, I would definitely make it again.

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This was so good and so easy. Plus my kids loved that it was cooked and served in the pumpkin.

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Every recipe from Alton Brown is a success; I am an avid chef and use many of the recipes I find on Food Network and without a doubt, every recipe from Alton Brown has been a outstanding. The taste and ease of this recipe was satisfying; the only change I would make is either pureeing the final product in a food processor or cooking the mixture initially before puting into the pumpkin before baking. I was looking for a smoother texture overall. A total success,though, at best!

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Fabulous soup and more fabulous presentation! I used half and half and cream cheese and will use goat cheese next time - there will be many more times and serve for Thanksgiving! Thank you Alton

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So easy and sooooo good! This is a must for any fall celebration.