Absolutely delightful! I had this for lunch, and actually had seconds, so this deserves 10 stars, not 5! I cut the carrot and the pumpkin into little dice, and the aroma of the veggies sauteeing with the onion and the sage is out of this world. Please make an effort to use the fresh rosemary, it's perfect for this soup. I also used 1 sprig of fresh thyme. I used vegetable stock and soy milk powder instead of the skim. Instead of pureeing it all in the blender I used an immersion blender and pureed it all to a light orange creaminess right in the pot.
Wonderful with modifications. Like the other reviewers, I like my soup to have a lot of flavor and I found it a bit bland so I added ginger, thyme, and cayenne pepper. I used butternut squash and didn't want the mess of putting it into a blender so I mashed it with my potato masher. Instead of the skim milk powder I used Silk unsweetened almond coconut milk. It was outstanding and full of flavor. I shared it with company and they thought I was a gourmet master. This is definitely a soup I would make again! Delicious and healthy.
Found the soup a little bland, so I added a clove of crushed garlic, 2 Tblsp cilantro & a pinch of cayenne pepper.
Wonderful soup. I forgot to add the milk so just added more water .Also had to use dried rosemary and did not know how much to add. So to my final bowl after a taste test, i added some dried parsley( idea from other recipes), some garlic powder , cayenne powder(thanks Saturn for recommending these additions), salt and black pepper. And because i had forgotten to add milk to soup, i topped bowl off with a nice dollop of sour creme, garnished by some finely chopped scallion greens. MMMMMMMMM delish!! Served with homemade whole wheat rolls. Yummm Yummm! Thanks for sharing this recipe. PS Also i used canned pumpkin and it turned out great!
Delicious creamy soup, I also used my stick blender and pureed all in the pot. Served with crunchy rolls for a yummy winters meal.
Very good soup. I like mine spicy so I ended up adding salt, pepper, ginger, cayenne and garlic. Then swirled some salsa through it for serving. It was lovely. I had about 2 cups of pumpkin puree in the freezer that I used. I found that it wasn't to the thickness that I felt it should be with that little of pumpkin so I ended up adding in about 3 cups of leftover mashed potatoes. I also didn't use the rosemary or bay leaves as I didn't have any. I will try this again when I have all the right ingredients.
Perfect! I followed the directions as written and it turned out creamy, aromatic and completely delicious. I used Mirj's suggestion and pureed everything with a stick blender, which worked brilliantly. Easy, quick, and healthy -- I'm hooked. Thanks so much for a great recipe!