Reviewed: Nov. 3, 2009

This was definitely a good soup and will probably make it again. I did as one reviewer suggested and added a half teaspoon of brown sugar and a pinch of nutmet and cinnnamon. I am not sure that this added anything more to the recipe, but nonetheless, this turned out to be a good soup.

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 28, 2009

Absolutely wonderful. I was a little skeptical about the pears, but it turned out very delish esp with the rainy cold weather we're having. I did tweak the recipe a bit. instead of baking which takes long, i boiled the squash. Cut the time in half drastically. i just added to the boil, all the ingredients one by one. i did not have half & half, but used soymilk which was healthier. i pureed everything, and it was very yummy and full of flavor. my husband raved! Thank you!!

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Vicci

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 24, 2009

So tasty! I scaled the recipe down to 4 servings, since there's only two of us. I added a cup of sliced carrots to the onions, garlic, etc., since they were in the fridge. Also, used canned pears and added a 1/4 teaspoon of poultry seasoning. Very warm and cozy. Didn't have half-and-half so used a dollop of plain yogurt just before serving. We will definitely be making this through the fall and winter.

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Miss Emily

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Reviewed: Oct. 18, 2009

Wonderful!!! I added some allspice and cinnamon to bring our the flavors of the pear. I also added a bit of cayenne for some more heat. I didn't use the half and half, as don't think that it needs it. I will definitely make this one again!

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jillian1220

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Reviewed: Oct. 16, 2009

This is very good. The curry and pear blend nicely and I will make this occasionally. However, I prefer the "Butternut and Apple Harvest Soup" recipe.

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cyn

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Reviewed: Oct. 14, 2009

The curry and ginger give this a very Asian flare which we really enjoyed and it's reasonably healthy for you, to boot. While I enjoyed the play of flavors and I'd quite readily serve it when hosting dinner, it's not one I'm going to make every few weeks during soup season unlike some others I've found.

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Erica

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

Followed to recipe in everything but added only 2 cups and 1/2 broth. I like it thicker!

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Elenchen

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Reviewed: Oct. 11, 2009

We followed the recipe and LOVED it. To make it into a full meal, we used the a shallow layer of this soup under blackened (and bacon wrapped) scallops. Then, for toppings, we offered pumpkin seeds, sage, croutons, and a slice of lime. Truly remarkable meal.

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TUCSONALI

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

This was a very good but I did add a few items for more flavor, I added 1.5 tsp of brown sugar, 1.5 tsp of cinnamon and a pinch of nutmeg. I also added 1 tbsp of fresh cilantro towards the end of cooking - very good and very filling!

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Shamim B.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Oct. 6, 2009

This soup was quite good. I subbed veggie broth for chicken to make it vegetarian. It seemed to need a little something when it was done, which turned out to be be a dollup of Greek yogurt (or sour cream) in each bowl. That sent it to the next level.

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Shannon W.

Cooking Level: Intermediate

Living In: Kernersville, North Carolina, USA

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Reviewed: Oct. 4, 2009

My husband and 5 yr old really enjoyed this...me on the other hand, not quite what I like in a soup.I used ground ginger (all I had) and whole milk. I roasted the pears(not bartlett) with the butternut squash - which took over an hour to be soft! I served it with chive garlic bread(from this recipe).

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Oct. 4, 2009

Used curry paste instead of powder and substituted coconut milk for the other. I also added a hint of garam masala. Tasty, satisfying and easy!

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Euskadi9901

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Reviewed: Oct. 2, 2009

I made this soup a few days ago. The only change I made to it was I used coconut milk instead of the other. OMG...this is toooooooooo good. Will make a again for sure. Hubby loved it and so did workmate. Thanks

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Greg & Judy

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Reviewed: Sep. 24, 2009

I used veggie bouillon instead of chicken, skim milk instead of half and half, and powdered ginger in place of fresh, but it came out fantastic. Lovely, subtle flavors that go down smooth.

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sarah_mc

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Reviewed: Sep. 13, 2009

Amazing soup! I tasted it after I finished cooking it and I don't think I can stop 'tasting'

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christyn

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

Delish! Believe it or not, my local grocer didn't have any pears in stock today. (He said they are out of season) Anyway, used the canned version and nobody could tell the difference! SO delicious! Even my toddler was a fan!

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