Very efficient recipe. I pureed the soup and added half a tin of vegetables. I also used 2/3 cup low fat yogurt as I was out of cream. I put the yogurt in first then pureed it. Leaving some big chunks too!!!!!

Reviewed On: Dec. 8, 2009

Lovely! Scrumptious! Filling! I added 1 tbsp of curry powder to spice this up some more along with half a can of mixed vegetables. Quite good. If you love curry, try adding 1/2 to 2 tbsp as desired. I sprinkled 3 dashes of ground nutmeg during the second simmer. Good stuff!!

Reviewed On: Nov. 1, 2009

This bread is so yummy and definitely moist even without the coconut milk and pumpkin puree. A few modifications I made for a healthier bread. I followed the first review and substituted apple sauce for all of the coconut milk and oil. I didn't have pumpkin puree on hand nor did I have the patience to make my own puree so I grated pumpkin to equate the puree in the official recipe. I substituted dates for walnuts, as I am allergic to nuts. Then in terms of flour, I used 2 1/2 cups of whole wheat flour and about 3/4 cup of wheat bran. This works well. The bread was super moist and if you wrap it well in saran wrap after it cools, it is even moister the second day. Enjoy!

Reviewed On: Oct. 26, 2009