This was easy to make, if you are patient with the cutting. I made enough for 12, so I used one white potato and one sweet potato instead of two white potato. I added 8 cloves of garlic. I peeled the pumpkin AFTER I roasted the pieces. I learned that my 20+ year old food processor is NOT water tight, so I almost lost my broth, but I got most of it back out, pured the veggies, and then hand-whipped it into the broth and cream. I thought I had nutmeg, but it turned out I had allspice, so in it went. I shredded a little fresh ginger into it, too. A friend suggested that. Chopped up an apple and threw in the chunks AFTER it was pured and reheated. Gave it a few bites of sweetness. It tastes good, but not that much like pumpkin. Maybe because I just used a regular old pumpkin and not a sugar pumpkin? Anyway, I'd try this recipe again, but with the nutmeg and a sugar pumpkin.

Reviewed On: Dec. 22, 2010

Not bad, not awesome like everyone says, but not bad. They are better than what I was doing with Collards on my own, but there is still something missing from when I've had it made by relatives. "Pork" would be the easy answer, but I've had it with smoked turkey before and I still can't put my finger on what is missing. Or maybe it is Pork, lol. I did add a little vinegar and I enhanced it with the Goya jambon (ham) seasoning, as another reviewer did.

Reviewed On: Sep. 28, 2009

This was really, really good and easy. I had chicken breast strips, so it cooked a little faster. I also followed the suggestion of others and added a little corn starch to thicken it. It would probably be better with flour, but I have wheat allergies, so I used corn starch. I also added some fresh basil to taste. I will probably let my pan get hotter next time so that I can get more of a searing, but it was still really good!

Reviewed On: Sep. 23, 2009