This is such a simple soup to make - and healthy too! I did make a few changes but think it would be great the way it was written. (I just can't help making changes!) I used two boxes of chicken stock - which is probably closer to 8 cups instead of 6. I did probably closer to 6 cups of pumpkin. Did 1 1/2 C of onion, 4 cloves of garlic, dry thyme, and also added ginger and garam marsala (?) - probably about 1/2 - 1 1/2 t of each. I didn't have heavy cream or half & half - so I did add a little bit of cream cheese - not much though - about 1/5 of a package - and I added it before putting it all in the Cuisinart because cream cheese needs to be pureed. This is really good now...can't wait to have it tomorrow when it has had some time to sit. *oh - and because I didn't read the directions - I put the fresh parsley right into the soup and pureed it along with everything else. It was fine - and didn't change the color.

Reviewed On: Oct. 24, 2009

Good soup! I didn't have any celery so I did onion and garlic...added the broth and lots of broccoli - didn't measure - got a big bag of broccoli at produce junction and it seemed like enough - it was. I pureed most of it in my cuisinart and left some chunks of onion and broccoli. I added nutmeg as one reviewer suggested and loved it. My husband insisted something was missing and added madiera - which was good - but be careful of the pour. I made this yesterday and as I do with other soups- only eat it the next day - delish! I made some homemade croutons for toppers and shredded parmesan and cheddar cheese so we could decide what we wanted on top. Both good. Will make again! *oh...forgot that i was low on milk so I added a can of cream of celery soup which was good because you really should use celery in this soup so the taste was nice.

Reviewed On: Oct. 15, 2009

I love this soup so far -but will know even more after we actually have it tomorrow for dinner. I worked with the recipe and made a few changes -which I write down mostly for my own use to go back to next time I make this. First - I roasted the squash with a little bit of S&P and olive oil -halved in the oven until soft enough that the skin could be removed easily. Meanwhile - I sauteed the onion, celery, carrot and 1 potato in butter - I also added about 3 cloves of garlic to this mix. Then I added the roasted squash & a big can of chicken broth. I brought to a boil and then simmered as directed by recipe. Then I pureed in Cuisinart until smooth and put back on the burner. I added s&p to taste, and then a pinch here and there of cayenne pepper, ground cloves, nutmeg, allspice. I wasn't thrilled yet - so I added 4oz of cream cheese and pureed in batches in cuisinart again. It tastes delish - a little bit of heat from the cayenne. I love it. I can't wait to have it tomorrow when it's had time to rest.

Reviewed On: Oct. 8, 2009