Pumpkin Soup

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I added red curry powder and a squeezed orange which really made it pop. The correct cooking time is one hour for the pumpkins for best caramelized flavor. I decided to serve them in small individual Sugar Pie Pumpkins at the table and the dish was delightful.

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It was very good. I used two sugar pumpkin. Just right. I did increase the spice and I left out the syrup. I didn't want a sweet soup. I didn't have enough cream so I added some whole milk. It was great.

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Awesome soup! I used 4 cups of fresh pumpkin and all of the correct measured ingredients and it was delicious! Yum!

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Really good. I cooked the pumpkin over the weekend and saved it so it was a quick meal on a weeknight. I accidentally put the cream in while the soup was cooking and it was great.

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This was a great recipe! I substituted brown sugar instead of maple syrup, increased the spices a bit, and I used fat free half and half and it was so good! It's definitely a delicious autumn soup!

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Recipe needs definition of "medium" pumpkin, or an approximation of what volume of puree is intended. Number of servings created would also be helpful. Sunflower seeds work very well for garnish. Add cheddar cheese on snack crackers and you definitely have a full meal!

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Delicious! Taking the time to use fresh pumpkin was worth it! I used fat free half & half and sugar free maple pancake syrup to make it Dukan diet friendly. I also increased the spices as it tasted a little bland and I felt like I might have had more pumpkin than it called for. I used 2 3lb pumpkins sold at the store as pumpkin pie size.

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A very simple, from scratch recipe that had the perfect sweetness level. The spices make it taste like pumpkin pie. My family enjoyed the soup and it will become a household recipe for sure.

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We made this for an appetizer to Thanksgiving dinner, and when I asked what I should rate it out of five, I got 5, 4 3/4, 5... If I make it again, I'm going to add more spice, as I, personally, found it a little bland. I used pumpkin puree to save on time.

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I was put off a little bit by the tedious sraping of the roasted pumpkin halves but was immensely surprised and pleased with the results of my efforts. This soup is very filling and can serve as a main course.
I garnished it with toasted pumpkin seeds (which I made while the roasting was going on and with crispy lardons (I am in France and use this staple alot: essentially little jullienned bacon bits They were a perfect addition and of course a fresh baguette from the local boulangerie only add more pizz-azz to this wonderful meal.