Spiked Pumpkin Soup

I'm not sure what others did with the recipe, but as written, I found this AH-mazing! It is DELICIOUS! I eat "clean" so all my ingredients were fresh - 3.5 cups fresh pumpkin puree in place of the canned, pure maple syrup (rather than one made with HFCS), and all natural, no preservatives/no added sweeteners apple cider. Perhaps added sugars and poor ingredients were the culprit in making it too sweet for the above reviewer. I eyeballed the onion and the ginger, so it's likely I used more than what was called for.

As the recipe is written this soup is like a dessert. It's way too sweet. Not sure if it's even worth doctoring the leftovers as no one wants to try it again.

With modifications described below it was good - left it a bit chunky and also added minced jalapeno peppers for a bit of fire - fresh grated asiago on top and served with fruited autumn pork tenderloin and a fresh spinach salad and fresh bread for an easy sunday dinner with family.

I understand the criticisms of this recipe and here are my suggestions. 1) Use double onions 2) Use triple garlic 3) Add a third cup of lite salt soy sauce 4) If you like some texture in the soup w/the onions then don't bother blending. 5) Expect to accompany the soup w/say bread and melted cheese or something like that. This soup is very simple to put together and definitely has a Holiday feel to it. I did find it a little sweet unmodified. The ease of the recipe makes it reliable in a Holiday time crunch and while it may not be the show stopper of the Holiday dinner, it is still a good soup and would be fine on a Holiday table or just as something a little special for lunch in the Fall.