This soup is amazing! I used the recipe with the a few additions. I used approximately 2 tablespoons of cayenne pepper which gives the soup a delicious kick. I also added 4 tablespoons of orange juice concentrate (in lieu of sugar+lemon juice as previously suggested). I did not strain this soup, as the texture was perfectly creamy after blending the tomatoe/chicken stock/basil mixture. Please try this soup, it is SO EASY and SO DELICIOUS!

Reviewed On: Dec. 8, 2007

As previous reviewers have stated, this recipe requires some revisions to the original recipe. I added 1.5 teaspoons of vanilla, 2 cups of sugar, and used extra pumpkin pie spice. With the revisions, this is definitely 5 stars.

Reviewed On: Nov. 22, 2007

This turned out pretty good. I made the filling as indicated, but used frozen piecrusts for the bottom and top crusts. It was slight more tart than I expected (even with all the sugar). I think next time I will replace the maple syrup with Karo syrup, as I think the maple adds a slight odd note to the pie.

Reviewed On: Oct. 14, 2007