nlw90

My sugar pumpkin ended up giving me 2 1/3 C puree, which made for the most filling I could have possibly fit in the pie crust without overflowing. I followed the advice of other reviewers and cut the sugar to 3/4 C for one pie BUT it came out less sweet than I would have liked (maybe differences in sugar pumpkins) and next time I would follow the recipe exactly and use the full amount of sugar. I'm attaching a pic - I tried to put foil on to keep the edges of the pie crust from getting too brown, but the foil touched the pie and messed up the top. I smoothed it over the best I could. I think next time I will egg wash the cutout in the center of the pie so it gets more color. I took it out at 45m (mostly because I was distraught at how I had messed up the top of the pie and wanted to try to fix it) but the inside was a little gooey and it could have gone for 10m longer.

I made the recipe as called for except for I used maple syrup instead of the sugar. We had some sort of really crusty, maybe a day stale, holey french type bread. I topped it with some mascarpone cheese mixed with maple syrup, lemon zest, and lemon juice for a little citrus zing. Very tasty and it came together quickly.

I used maple syrup instead of sugar but otherwise followed the recipe exactly. After tasting it I added more maple and more soy milk to suit my particular coffee preferences. It was pretty good.

Like others, I used this recipe as a springboard and absolutely loved what I ended up with. My changes: half a small onion whirred in the food processor, 2 cloves garlic, 1/8 tsp old bay seasoning, 1/4 tsp paprika, no capers or cayenne, ended up using 20 saltines to counter the water in the onion, and I mixed ~4 Tbs coconut oil and 4 Tbs butter to fry them in. They were the bomb and stuck together very well (I was careful when moving them to the pan and when flipping them). I served them with a quick homemade chipotle mayo and some pickles and uploaded a pic. I think I will make more tomorrow :D

I should have trusted my gut - neither my boyfriend nor I really like tomato-based soups, but since this one had (what looked like) so little tomato paste I thought it would be OK. Even though the tomato flavor just made this "meh" for us, the taste was still very decent and if you like tomato you would probably love this soup. We will likely make this recipe again minus the tomato paste. Other changes we made based on looking at other variations of this recipe on the internet: added a can of beans (used pinto because that's all I had), a small pinch of saffron, a clove or two of garlic, mixed two eggs into the sour cream before adding that to the soup for a little protein, and added some cilantro along with the parsley. Without the tomato sauce we would have loved this soup, so you should definitely try the recipe either with or without the tomato sauce (as your preferences dictate).

wow - so fast, easy, and good. Absolutely love this - we made it twice the first week we tried it!