Reviewed: Nov. 9, 2009

Great! I made it on the stove top, added garbanzo beans, and spicy Indian paprika for that extra kick.

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CHANCM16

Cooking Level: Intermediate

Home Town: Oshkosh, Wisconsin, USA

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Reviewed: Nov. 9, 2009

Yummy

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Stephenson5

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Reviewed: Nov. 2, 2009

I followed the recipe for this soup and thought it was delicious. Wonderful on a cold, fall day! Really nice flavour with the fresh herbs! I would definitely make this recipe again.

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Lindy

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Reviewed: Nov. 29, 2008

I used plain canned pumpkin I had leftover from turkey day. I didn't have heavy cream so I just added sour cream at the end. Also since I like thing a little spicy I just added a dash of red pepper flakes. It was quite good. I would make it again

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djs

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Reviewed: Oct. 13, 2008

The Recipe started a little bland, but after I added a little V8 Juice it balanced well with some pasta. Was well liked by non soup eaters, will definitely make again!

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Snowfalke02

Cooking Level: Intermediate

Living In: Parma, Ohio, USA

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Reviewed: Jan. 17, 2008

I had to use dried herbs, I live up north so fresh herbs are hard to get. I served this to people at work, they loved it!

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wrappinitup62

Cooking Level: Intermediate

Living In: Whitehorse, Yukon, Canada

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Reviewed: Dec. 27, 2007

ok - doubt I will make again.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 23, 2007

A little bland so I added some fresh pressed garlic and cooked for six hours.

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Brian

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Reviewed: Nov. 13, 2006

I found the soup a little bland, maybe if I spice it up with some ginger and cayenne pepper... or add some brown sugar and nutmeg... it is a good base, but it needs something else. In any case, thank you for sharing.

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COOKINGBUNCHES

Cooking Level: Intermediate

Home Town: Bogota, Distrito Capital De Bogota, Colombia

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 18, 2005

On its own, a bit bland, but one heck of a base for a hearty winter soup: I added butter, curry powder, sesame and wasabi oil to the saute; put the herbs in at the bottom of the slow cooker, with cinnampon sticks at the sides and bay leaves layered in; kicked up the bay a bit, and set it for 12 hours on low. When done, used a bit of the broth to saute some nice langoustines (any subtle-flavored fish would have done), added langs to bottom of serving bowl, poured soup over, drizzled with heavy cream. A smash hit at our house.

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ANGELAGUNN

Cooking Level: Beginning

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Reviewed: Dec. 13, 2005

Did not like this recipe very much. I may have added too much of the herbs/spices, I didn't measure too carefully. But nevertheless, I found this soup too sweet and ended up discarding most of it. Not my cup of tea I guess.

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