Nothing beats pumpkin soup as a winter warmer. This is easy to make in the slow cooker for a make-ahead meal.
I used plain canned pumpkin I had leftover from turkey day. I didn't have heavy cream so I just added sour cream at the end. Also since I like thing a little spicy I just added a dash of red pepper flakes. It was quite good. I would make it again - 29 Nov 2008 (Review from Allrecipes USA and Canada)
On its own, a bit bland, but one heck of a base for a hearty winter soup: I added butter, curry powder, sesame and wasabi oil to the saute; put the herbs in at the bottom of the slow cooker, with cinnampon sticks at the sides and bay leaves layered in; kicked up the bay a bit, and set it for 12 hours on low. When done, used a bit of the broth to saute some nice langoustines (any subtle-flavored fish would have done), added langs to bottom of serving bowl, poured soup over, drizzled with heavy cream. A smash hit at our house. - 18 Dec 2005 (Review from Allrecipes USA and Canada)
This may be an excellent recipe. It looks very good. But I will never make it because I do not know what a medium onion looks like or what a medium sugar pumpkin looks like. Recipes may refer to medium, but should then state a quantity of the item. One person's medium may be another's small or large - who knows? - 29 Oct 2010 (Review from Allrecipes USA and Canada)