Roasted Pumpkin 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 love this recipe, but I have tweaked it a bit, since I've made it a couple of times already. I use more carrots to add some sweetness. I also add in about 1 cup of unsweetened applesauce at the end with the heavy cream. This also cuts the smokiness and adds a bit of sweetness to it and puts it over the top, in my opinion. I have never been able to find the pumpkin oil, so I've never used it, but the fried sage leaves crumbled on top is the perfect finishing touch. Made this for about 7 relatives the other day and it was a huge hit.

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 roasted the sugar pumpkin nite before last, skinned it and put in fridge. Made the soup this am and will serve tonite. Taking the advise of others was absolutely necessary to get a decent product!!

I cut the cinnamon back to 1tsp and the allspice to just over 1/2 tsp. Cut the ginger back to 1T.

When all was done it wasn't too flavorful, so I added abt. 1T lt brown sugar and abt. 1/4 tsp of freshly grated nutmeg which really gave it a nice note it was missing.

I made this soup because I didn't want a sugar pumpkin to go to waste. Doubt if I'll make it again since it was altogether a lot of work and I don't think it had that much flavor...but then again, I was scared off of using the full amt. of spices due to the comments.

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

Mmm, not my favorite. I will not make this again. For me the cinnamon was too overpowering. I will make pumpkin soup again but one with less outside flavors. I ended up adding another 2 cups of broth and thickening with cornstarch as I did not have time to make another batch without all the spices to add to my initial batch. It still had an overpowering taste of cinnamon, which is something I actually like, but it was just too strong. I put a dollop of sour cream in it to serve, leaving out the sage and pumpkin oil. It was fine but I will choose another recipe next time.

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

Can't say I did this soup exactly so it's not really a review of it, but it has ''good bones'' and used it for the base of my soup. We like ginger, so used it but removed it before it was served, this kept it from overpowering the rest of the flavors. since there was no sage used in the soup, I skipped it as the garnish. Next time I make it, I'm probably going to seep the sage while it cooks. Instead, garnish w black truffle oil and herbed goat cheese. add chopped smoked kelibasa to it after you've pureed. served it w poached spiced pears salad and crusty artisian bread.

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 also left out the sage leaves and oil...no difference. I made four batches at once and did 4 pounds of pumpkin and four of butternut squash...it is a great 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 thought this soup was quite tasty. I made a non-dairy version to accommodate our family and it came out very well.

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 left out the pumpkin seed oil, sage leaves, and celery. Added half a sweet potato to the oven while I roasted the pumpkin. Only put a tablespoon or so of heavy cream in and in the future would probably not add any. The soup was so creamy already, why add the extra calories? Also when I sauteed the carrot ( and I used probably 2x as much which I also roasted with the pumpkin I added 1 green apple to the mix. It came out perfect and blended easily with my regular blender. Will definitely make again in the future, and probably for Thanksgiving this year!

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

Emeril's roasted pumpkin is excellent and full of great flavor. I did not use pumpkin oil and didn't feel it was needed. Also I would suggest using a tad less ginger.

Mary Lou

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 followed the recipe using a sugar pumpkin, but was not happy with the flavor of the final soup. it was a little thick, so i added some more broth after adding the cream (i used turkey broth from thanksgiving leftovers. i had invested so much time in making the soup, and didn't want to toss it, so i had the idea of making it slightly sweet by adding brown sugar. i didn't measure how much i added, but added a few spoons at a time until i got a slightly sweet and delicious soup! i will make this soup again and definitely add the sugar at the end. i did not use the pumpkin oil, and i would use a little bit less ginger next time, as it does have a strong taste.

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 sounded incredible but it fell short. In the end, I found the ginger overpowered the pumpkin. Also, the pumpkin oil was expensive and added no flavor that I could discern.