Best Pumpkin Soup I've ever made...and I've made a lot. I also doubled the spices and added nutmeg and then paprika to give it a little kick. I've always added root vegetables to my pumpkin soups, normally parsnip and carrot but I only had carrot so I added it to the first stage and boiled until tender. I also added about a cup of corn. I puree until theres still some particles because I like the texture. The corn and carrot ingredients made it naturally sweet and so i lastly drizzled about 1/8 cup of maple syrup in. I did not add any salt as the broth had enough in it. This was delicious and I may have to make a second batch because for my guests because it's all I want to eat tonight hehe. I suggest tasting and tasting and tasting all the way through adding any extra ingredients. This would be nice to garnish with a little heavy cream swirled in or some maple syrup.

Reviewed On: Oct. 30, 2009