I just finished making this soup for the first time, and the household agrees that this is a keeper! I did make a couple of changes (as mentioned throughout the reviews). (1) I used 5 cups of veggie stock instead of the 6 cups of water (2) I added about ~1/2 tsp of coriander seed (3) added salt (to taste) before finishing. I, like some of the others on this review list, never salt my food, but this is a dish that needs some salt to expose all of the other flavors. YUMMMM!

Reviewed On: Sep. 22, 2007

Wow, I really loved this one (and so did my guests). I was in a rush, so I had to use canned pumpkin, (one large can, and one small can). Turned out great!

Reviewed On: Nov. 1, 2006

I have made this recipe twice, and I love it. There are several things I did the second time around that made it better (all gathered from other reviewers) 1. I used about 1 lb of fresh spinach and blended the spinach mixture. 2. Used 2 cups milk & 1 cup heavy cream 3. Used fresh onion and garlic 4. Added a dash of Celery Salt, Cayanne Pepper, nutmeg, and thyme 5. Mixed in about 1/4 cup Parmasean Cheese. Most of these ideas came from other reviews. Combining them all together makes a really good soup (and not bland at all).

Reviewed On: Jan. 12, 2006