Lovely soup. I have never cooked with parsnips before and this was really good and easy. I don't agree that it has any heat at all (which is fine by me) and do think "curried parsnip soup" would be a better name. (To me, "spiced" suggests pumpkin pie spices, but maybe that would be good too.) The soup is very thick and filling, but I don't think adding more cream would help as the cream flavor is already pretty bold. Anyway, it really doesn't need improvement - it's delicious and perfect on this cold rainy night!

Reviewed On: Nov. 17, 2009

This was good and has potential to be better without the sage. I used dry sage and it was just too strong. I would try the recipe again, but maybe with some other herb or just the cheese and nuts. Pretty decent otherwise.

Reviewed On: Nov. 3, 2009

Really excellent - perfect for a winter meal. The pumpkin isn't an obvious flavor in the dish, but definitely adds something. If you have the time, bake a pumpkin and make your own puree.

Reviewed On: Oct. 12, 2009