I have made this recipe countless times and recommended it to many people. To keep onions from disintegrating, cut them thicker, and Simmer not Boil! To stop clumping of flour, incorporate some of the broth with flour paste in separate boil to thin out the paste, and strain out the onions and Whisk vigorously to incorporate; if need be use your stick blender to break up flour clumps. I have successfully made this soup with chicken/beef/vegetable broth and stock, a mixture of red/white/yellow onions, the stronger the onion flavor (i.e. White or Red) the bolder the flavor will be in the end. I have also been thinking of using this recipe with other veggies, like broccoli, cauliflower or asparagus, Whatever is in season at the farmer's market. (Potatoes would need less cook time to keep from becoming mashed potatoes.) Thank you so much for putting up this recipe!

Reviewed On: Sep. 29, 2009

This recipe is awesome! It baked up nice and dense, just the right amount of spices. Everybody asks me for the recipe, so I carry around print outs of the recipe from this site. I did use a full 29 oz can of pumpkin for this, I didn't want to waste any.

Reviewed On: Nov. 9, 2007

Was exceptionally easy to prepare, and enjoyed by all.

Reviewed On: Aug. 25, 2003