Creamy Pumpkin Soup with Toasted Hazelnut Frico

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Last night we hosted our 22nd annual SoupFest ~ this bowl of comfort was the crowd favorite out of ten different soups. Literally, the pot was empty in the first 10 minutes! The frico is a MUST DO. I doubled the amounts of pumpkin puree (used fresh baked and carrots. This recipe is truly a keeper and will appear on next years menu as the previous year winner ~ and my 'Soup Savants' have sophisticated palates! Thanks to Emily for sharing the recipe,

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wonderful! I'm not usually the biggest fan of sweet and savory combinations, but this soup is a great balance. I do cook it a little longer than the recipe says and have used regular brown sugar a couple of times, but it still turns out great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I did not like the taste of this soup. The combination of cinnamon, sage, and onion simply did not work.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great soup! I used fresh, pureed Cinderella Pumpkin and reduced fat and sodium chicken broth. Otherwise, it was made exactly as written. This was a fabulous gourmet soup. Tastes like you would find in a five-star establishment. The seasoning was wonderful, and the frico was tasty and fun to make. Definitely will make it again! Next time, I will try to lighten it up a bit (fat- and calorie-wise.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We loved this soup. I used fresh pumpkin not canned and I also used low sodium chicken broth and fat free half and half. I also omitted the frico. Okay, so I tried to make it a little bit more heart healthy for the hubbie. The soup was full of flavor and will be made again. We each had two bowls, paired it with sourdough bread and a cesear salad. Great fall dinner.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This soup was a wonderful blend of sweet and savory. Extremely tasty and perfect for a fall day. I did not make the hazelnut frico as I am not much of a nut fan, but the soup stands alone and was lacking nothing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Served on Thanksgiving, and it was a smash hit. I only used 1 tsp. of sage and couldnot find hazelnuts in the store. So I substituted macadamia nuts and served the cheese and crushed nuts along side rather than making the frico. I used my immersion blender to puree the soup so that it was silky smooth. Terrific flavor, I will make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Good recipie! Directions were poorly written though. I sataueed the veggies in the butter with garlic etc. first and then poured the soup mixture into that. I think this is definetly the way to go because the taste of celery and carrots is not overcooked when it is all done. The thing about this recipie that is so stunning is the need for NO salt or pepper! I did use salted butter when it called for unsalted but its fine. It was perfectly seasoned and a perfect blend of sweet and savory. Hit this one outta the park!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is sooooooo yummy! We all loved it! It tastes like a dessert! I was trying some new recipes for thanksgiving and this is one I am definitely making for everyone! I followed the recipe exactly, except used regular brown sugar because that is what we had on hand. We can't get enough of it! Will be making this alot, especially this time of year! Such a flavorful soup!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I went to my neighborhood grocery store and purchased all of the ingredients to make this soup. I left the grocery store with everything but the pumpkin which was not in stock. I made a stop at a second grocery store with no luck either. All I could find was the pre-prepared pumpkin pie filling. Since I purchased all of the other ingredients, I decided to try substituting the pumpkin with butternut squash. It added a good hour of preparation time (peeling, cutting, and roasting the butternut squash, but it was WELL worth it. This soup was incredible. A perfect balance of sweet and savory. I can't wait to make it according to recipe with pumpkin. Emily, you knocked this one out of the park!