I followed the recipe exactly the first time and thought it was delicious. The next time I made it, I added a little more garlic and 1/4 tsp. ground ginger. Before serving, I sprinkled with 1 tablespoon toasted pumpkin seeds and topped it with a spoonful of fat free Greek yogurt. If you use the yogurt, it is no longer vegan. I am a vegetarian, not vegan, so this was OK with me. It gives the soup a creamy, silky texture and provides a nice tang. This is definitely a lovely fall soup with a kick from the spices. I will be making it often.
Was this review helpful?
0 users found this review helpful
I followed the recipe exactly the first time and thought it was delicious. The next time I...