This is excellent if you make special croutons to float in the soup. Butter 4 or more slices of white or whole wheat bread and sprinkle with cinnamon sugar. Broil for 1-2 minutes. Cut into 1 inch cubes. Enjoy
Substitute whole milk for cream, use Knorr's Vegetable Bouillon cubes instead of vegetable stock. Reduce margarine.
Great soup. I used fresh squash, once with acorn squash. Did not use any milk and added some curry. Delicious both times!
Delicious and very quick & easy. I liked the unique step of pureeing the onion roux first, then adding the cream, pumpkin, etc. This seemed to provide thickness and lots of great flavor. I did not have veggie broth so I used chicken broth instead. I only had Vidalia sweet onions in the house, and they worked out beautifully in this. I also garnished this with a dollop of sour cream and a sprinkle of nutmeg.
Just made this soup, and it was very good. I did add the garlic as many people suggested, and then once it was done added curry to taste as well. Gave it a bit more "oomph" I will make it again!
This was the first time I made pumpkin soup and YUM! I omitted the green onion (none handy) and added a bit more onion (used red onion). I also added curry powder and used low-sodium chicken stock and used equal parts of flour to butter to make a thicker soup.
I have never had Pumpkin Soup before so wasn't too sure what to expect. I liked this but thought it could use a few more spices so I did put in a 1/4 tsp fresh minced garlic and a dash of curry. It was nice to try something different. Thx Mirj.
I took this to my family's thanksgiving dinner, where we had over 35 guests, and everyone had to have a taste and loved it. There was already talk of next thanksgiving and continuing the tradition.
This was great hit at the thankgiving table - I took a large thrmos of it to my host's house and those concerned with gaining weight over the holidays loved because it was only 3 WW points.
this looks very good i can't wait to try it. I love pumpkin soups and i'm always looking for the "perfect" recipe. I'm going to make this a couple of times before rating, since I like to make it according to the recipe first, then add variations. Thanks for posting!