This delicious, creamy soup is served at our family gatherings every year.
Very easy recipe to prepare, however I found that the soup itself was overpowered by the chicken stock and salt, so it tasted more like chicken stock than pumpkin, and this was with putting in about an extra 150grams of pumpkin. If I was to try it again, I would cut out the salt entirely, have 3C chicken stock and 3C water, and about double the amount of pumpkin. - 14 Jul 2012
This soup is not only easy to make, but incredibly good! I didn't have whipping cream - just used what I had on hand - skim milk. Flavor was still great and felt better because it was less fattening. - 03 Dec 2006 (Review from Allrecipes USA and Canada)
Based on other reviews and personal preferences I modified this recipe as follows: 6 cups reduced salt chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1 chopped red pepper 1/4 teaspoon dried thyme 2 clove garlic, minced 1/2 cup heavy whipping cream ½ tsp fresh ground pepper Dash nutmeg I pureed the peppers and onion with a bit of stock prior to cooking. I added the parsley and nutmeg prior to simmering for the last 30 minutes. This soup was so delicious that even the biggest skeptics helped themselves to more. I have made it twice and served it to all ages 2yrs to 85 yrs and everyone LOVED it! So yummy even for people who do not like the taste of pumpkin. - 14 Nov 2009 (Review from Allrecipes USA and Canada)