Whole Pumpkin Pie Soup

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I made this for a big family dinner so I basically doubled everything including the size of the pumpkin (it was around 10 lbs. The cook time was about 3-3.5 hrs and the top almost fell in during cooking. Note: use a larger ramekin/bowl to help support the sides. The soup looked great on the table, was delicious and satisfied even the picky vegetarians in my family. I definitely will make this again. Thanks Alton.

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So delicious and easy. My husband said he was ready to not like it but turned out absolutely LOVING it. I made 2 a few weeks ago (so I'd have leftovers!, and bought a pumpkin to make more this weekend.

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This soup was delicious and easy to make. Even my kids loved it.

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It wasn't bad, I just expected more. The only change I made was I only used 2oz of goat cheese. Too much onion for me and the goat cheese was overwhelming. And I love goat cheese. My kids who will eat just about anything didn't care for it either. I defiantly think with the right tweaks it could be something great. Thanks Alton.

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Easy to follow recipe. Low mess/easy clean up.
Fun to make.
It had flavor.
The goat cheese and thyme took over and the pumpkin mostly was there for texture, appearance, and thickness. Herby goat cheese isn't bad, but I'd recommend going conservatively with each. We omitted the salt and used salted butter and regular broth, but in the end it still needed more salt. It needed something.
It might make a good ravioli filling (with a side of asparagus with oil and balsalmic vinegar. Or it could be served with dinner rolls, or mac and cheese. On it's own it wasn't quite enough to make a meal.

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this was great fun to make as well as very easy. It is delicious, i will definitely make this again, I've already passed it on to some friends and family. I did find the onion to be a bit strong so i added some additional cream before serving. next time i will use less onion or a milder one.

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Made this for Thanksgiving lunch. We loved it. I made 2 substitutions. I used half-and-half instead of heavy cream. I used Feta instead of goat cheese. I made 2 of them. One had a small bad spot that I had to cut out, but then had a hole near the bottom of the pumpkin. So I dry roasted the pumpkin, apple, onion and garlic. Then scraped it all into my blender with heated liquids. My 2nd, intact pumpkin was filled to the brim so I ended up putting that into the blender too. My pumpkin was close to, but just under, 4lbs. The dry roasting worked so well that I went to my grocery and bought all 3 remaining sugar pumpkins and am going to roast, scrape and freeze.

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I made one small change that pulls everything together. Instead of the apple, I used a small russet potato. I nuked the spud for a couple minutes first, removed the skin and cut it into a big dice. The resulting soup was like a hearty potato cheese soup, but with just a tiny bit of goat's cheese. If I had served it in a bowl instead of the pumpkin, you would've thought the orange color came from cheddar.

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Not really to my taste, although I saw a lot of potential. It may also have been that I (like another reviewer had to substitute feta for the goat cheese, since it was all I had on hand and I'm not going out in the SNOW today, LOL.

I think I'd like to try again, but make it sweeter. I'm thinking I'd use apple cider instead of stock, omit the garlic, and use cinnamon/allspice/nutmeg... It would be an interesting experiment, anyway! ;-

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My daughter and I made this exactly according to the receipe (unlike most of the other reviewers and we were glad we did. We made it a meal by just adding hot rolls. It tastes heavenly, is soothing to the throat and makes one feel all warm inside. Wonderful for a cold Omaha evening and pretty to boot. Later, we plan to try variations but the original receipe is so good. Give it a try, the taste is unique.