Lovely soup recipe. I kept the onions kind of chunky because my husband feels like he's eating baby food without some chunks in his soup. I also just did 3 TBS of maple syrup and skipped the brown sugar. It was plenty sweet for us. Used two 15 oz cans of organic pumpkin, and homemade turkey stock. Then I topped it with sour cream rather than adding cream, and a sprinkling of fresh parsley.
Delicious. The only thing I would suggest is to start with a lower amount of sugar and not add more until it simmers for a while. I used the full amount and loved it sweet but dh didn't agree.
I have always wanted to try a pumpkin soup. The taste was ok, however, I think it may just have been me. The soup tasted fine up until the addition of the chicken stock and it may have been due to it being homemade (although I always use homemade). I recommend a store bought variety for those who intend to make this. Personally I'm not a big fan of the onion/pumpkin together either.
Delicious and super easy to make. Tastes like pumpkin pie, but in soup form.
So yummy! And easy to make. I did not need to thicken it, so left out the flour/water. I used fat free 1/2 and 1/2. I also used the hand blender to get rid of any onion "lumps" so the kids wouldn't have a fit.
Delicious and super easy. This is so nice on a cold Autumn night!!
The first and only time I had ever had pumpkin soup was when I went on a cruise to Cozumel in the summer of '04. It was probably some of, if not the best soup I had ever tasted. This soup I made tonight using your recipe (with a few additions and subtractions of my own) was quite amazing. I think I may have used about 5 cups of chicken stock rather than 6. I just used four cans which I measured to be about a cup and a 1/4 each. I left out the maple syrup and pumpkin pie spice and used instead, a bit of honey, the brown sugar, and some sprinkles of cinammon. The onion I used was a sweet yellow one and was a nice addition. I was skeptacle about the taste before adding the cream and this is what made the soup. I'll stop rambling but this soup was fabulous. Something I will carry with me forever. =]
My husband, two-year old and I really enjoyed this. My four year old was indifferent. I agree with the other comments. It was very easy to make. I kept tasting it as it cooked and it got better each time. The cream really finishes it off. It has a very good consitency and was neither too thick or too thin. I didn't have a sweet onion and thought it was fine with just regular frozen onions (though it definitely would be even better with a sweet one). I did make it the night before and just stopped right before the cream step. We're looking forward to making this all winter.
This was very good, the hardest part was leaving it for an hour. We just wanted to eat it right away it smelled so good! I didn't have Pumpkin Pie Spice, so I used 1/4 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp fresh ginger (which is what Pumkin Pie Spice is anyway). The cream at the end really takes it to the next level. My DH came home from basketball and just dished some out not knowing to add cream, he thought it was great without, when I added the cream, he thought it was amazing! Thanks for posting this great recipe!