3 Reviews

The first time I made this (the whole batch) it came out too thick and kind of bland. Then I tried adding coconut milk instead of half and half (we're diary free), and it was nasty! I won't do that again. The 2nd time, I halved it (still made enough) but added 1 C leftover gravy and 1 C homemade beef broth and no milk. Still felt it needed some more flavor, so I added garlic powder. It wasn't too bad then! Maybe chicken would give it some more flavor. Still a good way to get in another super food! Tagged in Please Review.

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WI Cheesehead January 05, 2010

I made half a batch so I'd have enough pumpkin leftover for Syd's Cranberry and Pumpkin muffins - and it really good. I added the chicken which gives the soup very good flavor as well as texture. Probably would throw in some cayenne when making again, since we do like things hot around here!

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Brooke the Cook in WI December 01, 2009

I made this half *with* chicken and half vegetarian and used Vegetable Stock for the veg version. For the chicken half, I used a smallish thigh. And I used 2% milk instead of half-and-half. I even forgot the salt and lemon pepper and it was still okay. Though adding salt was a definite improvement! I did think as the veg version was almost done, "hmmm...beans would make this a complete protein." But I didn't have any available. I may try pinto beans or black beans next time. Though the shredded cheddar I threw in was a very nice addition! Thanks! Reviewed for NEWEST ZAAR TAG, 08A.

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mliss29 March 28, 2008
Pumpkin & Corn Soup, Revised