We liked this soup very much, in fact my daughter raves about it. Due to dietary issues, I used reduced sodium chicken boullion rather than butter and in place of the veggie broth, lite coconut milk rather the 1/2 and 1/2, reduced sodium soy sauce, and brown sugar. I finely chopped some onions and carrots and sauteed them first, to give a little more texture to the soup. What a wonderful aroma! The first night it wasn't spicy to the tongue, but gave a nice, warm feeling inside. The leftovers however, had much more of a curry bite (a good one!) I'll make again, but will play with the seasonings a bit to get it more to my taste, especially since I'm dealing with reduced the sodium and fats. Some have mentioned it turning out thin, especially when they used the lite coconut milk, but mine did not turn out thin at all - it was the perfect consistency for pumpkin soup.

Reviewed On: Nov. 2, 2009

We really enjoyed this dish! We like spaghetti squash anyway, but I wanted to try something different and this used ingredients we know we like. I did use olive oil rather than vegetable oil, but otherwise followed the recipe as given, using fresh ingredients just harvested from our and our neighbor's gardens. Excellent!

Reviewed On: Sep. 30, 2009

We thought this was just excellent. I did add a can of Rotel tomatoes with chiles (this will kick the heat up a bit more), and we squeezed lime juice on it before eating. A very healthy, tasty dish, economical, and it's going in the regular rotation. Just a note if you're unfamiliar with quinoa - be sure to RINSE THE QUINOA WITH WATER before putting it in the pot. Quinoa has a natural substance on it that acts as a repellant to birds and such, and it has a bitter taste to it. While it won't hurt you, it will adversely affect the flavor of the dish. Rinsing with water before you cook it removes this substance. While some brands may be pre-rinsed, others, like the brand we can get, are not.

Reviewed On: Sep. 17, 2009