About this recipe: This is a lovely starter soup, perfect for Christmas. The soft cheese makes this pumpkin soup lovely and creamy, and the spices are wonderfully aromatic.
There is too much water in this recipe, and personally I think vegetable stock should be used instead. That amount of just water leaves you with a very weak 'soup' and don't be fooled by the photograph, it looks nothing like that once the cheese has been added either. To rescue my batch of soup I had to use about 5 stock cubes. - 24 Dec 2014