I agree with all the other reviews. The recipe has a good foundation, but bland if followed strictly.
I substituted a good quality cabernet for the sherry vinegar, and coconut oil for sauteing the butter and garlic. I also added 1 tbsp. curry, 1.5 tsp. cumin and 1 tsp. cayenne to the mix. Also needed additional salt and pepper. I prefer vegetable or chicken stock to beef as I think the subtleness of the pumpkin gets overrun with the strong beef flavor. And finally, when serving, I add sour cream to each bowl and stir. I also agree it does not need the ham. Top with chive and toasted pumpkin seeds and the recipe is elevated from ok to fantastic!
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I agree with all the other reviews. The recipe has a good foundation, but bland if followed...