I made this recipe for Thanksgiving dinner on Saturday night, and I served it in hollowed-out gourds. I had 10 people for dinner, and everyone couldn't stop raving about it. I made the soup two days in advance and kept it refrigerated. When it came time to serve it, I squirted the cream and swirled it on top, with a sprinkle of nutmeg and chopped fresh chives from my garden. I highly recommend this recipe!

Reviewed On: Oct. 11, 2009

I thought this soup was good, but "missing" something I couldn't quite put my finger on. As I was cooking it I felt it was rich enough, so I only put in half the butter, and substituted lactose free 2% milk for half the heavy cream. Very rich and delicious... definitely a soup for special occasions, but too rich for every day meals!

Reviewed On: Sep. 16, 2009

My pie was a bit watery, so next time I'll add a little more flour to the mix. Otherwise, my guests couldn't stop raving about it!

Reviewed On: Aug. 19, 2009