Food poisoning is possible, as all the people who ate the soup felt the effects.
It can be from a variety of sources, from poor handwashing to bad cream, fruits and vegetables.
If the symptoms continue, sending the stool off for culture and analysis can exclude a bacterial or parasitic cause.
These options can be discussed with your personal physician.
This answer is not intended as and does not substitute for medical advice - the information presented is for patient education only. Please see your personal physician for further evaluation of your individual case.
Kevin Pho, M.D.
www.kevinmd.com
www.twitter.com/kevinmd
To learn from this for the future, I ask more specificly:
1):
Can food poisoning be felt by the person(s) IMMEDIATELY (5 minutes to 15 minutes after consuming the food?
2):
Can persons affected by food poisoning be totally free of symptoms IMMEDIATELY after vomiting (None of the affected persons had any symptoms after they had vomited - 3 vomited involuntarily, 4 forced themselves to vomit, 2 did not vomit and they felt the symptoms disappear within a few hours)
3):
Can "agents" causing food poisoning survive in a vigorously boiling soup?
4):
the cream was not bad. We found the empty cartons and tasted the residues
5):
I tasted the soup again (after we found out it could ONLY have been the soup that was the cause) and before I forced myself to vomit, (because I was nauseaus too)
The taste was not of a food that was "off" or "fermented-like" it was a "not-pleasant" taste on the back of the tongue - like when you taste something unripe - or a bit like too much thyme.... it was not VERY bad, but that taste had been enough to make 2-3 people only try a spoonful an then eat the fish dish & salad instead - and thus not getting ill.
6): is it out of the question that the reason can be that the pumpkins used were not ripe or perhaps too bad in some parts? (remembering that they were boiling rather much)
7):
Is bad hygiene still a possibility. This is important to me, please?
I need to know to avoid repetitions.
Thank you for clarifying this, and please bear with me to be more specific in my questions.
Birgit RIng