Reviewed: Nov. 9, 2009

Thanks Simon Taylor for this recipe. NONE changes were made and I loved it from start to finish, I loved to make it ( very easy) and I loved it to eat. Thanks for sharing and I will make it again. :0)

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Jan. 11, 2009

I've tried this recipe several times with a few variations. I've used coconut milk in it to make it creamier. I've also added curry. I love it, but it's not exactly the most popular when I make it. I think it's mostly people who don't like pumpkin or sweet potato that dislike it.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Reviewed: Jan. 2, 2009

This is such a warm, filling, aromatic soup. Perfect for winter.

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leighan

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Reviewed: Nov. 30, 2008

I loved this recipe! I served it for thanksgiving dinner with a small slice of goat cheese at the bottom of the bowl, which added to the silky texture and perfectly complimented the spice! It was a great success!

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Della

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Reviewed: Jul. 14, 2008

Thank you to Simon for this very yummy soup! The spices were perfect! Simon may have stumbled on the Colonel's secret herbs and spices.... My kitchen smelt like KFC. Very easy to make which is a good thing for busy Mums and Dads. My very fussy 12 year old loved it! Joy! I served with sour cream and oven baked rolls. I will toast the herbs next time as suggested as this does bring out flavour and intensity. Winner! Smiles from Australia(:

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Karina

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Oct. 2, 2006

I thought this recipe was okay... I liked the "spice rub" idea and the flavor was great but I couldn't get the consistency to come out right. I put it back into the food processor twice to get it creamier with no luck. I added cream and that helped, but not nearly as healthy! I may keep working on it, but not our favorite as it is right now.

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Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

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Reviewed: Nov. 22, 2005

This soup was delicious and a great variation on a family favourite. We served as a starter for a very important dinner party and each guest was amazed at the delicate flavour the spices created. Will defintely use again!!!!!!!!!

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Karen

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Reviewed: Oct. 31, 2005

i really liked this recipe. the preparation of the pumpkin and sweet potatoes took a long time, but it was well worth it. i'm still eating the leftovers.

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COURTWOLF

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Brooklyn, New York, USA

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Reviewed: May 10, 2005

I made this soup last night - delicious! ... used vegetable broth instead of chicken for a perfect vegetarian meal

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FRASUT

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Reviewed: Mar. 26, 2005

i've made this soup twice now and it's abolutely delicious. however i'm a lover of spices, and found that the amount of pumpkin and pototoes in the original recipe are too much in relation to the amount of spices used. therefore, 2nd time round, i only used about half the amount of potatoes, and the result was much better. think i chucked in a few extra cloves of garlic too. ;) **UPDATE**: i've since realised that the sweet potatoes i get here in the netherlands are *huge* in comparison to the size in other countries - an average sweet potato weighs 400 grams - that's probably why i found that there was too much potato in the recipe. ;)

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rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Apr. 26, 2002

I love this recipe! I also tried roasting the spices before grinding them, and used a larger quantity of sweet potato wedges- the extras make a great snack!

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