I was feeling under the weather, and since I'm a vegetarian, I couldn't go for the stand by classic chicken noodle soup. I found this recipe and decided to give it a try since I'm a big fan of sweet potatoes. Boy, was it delicious! I did make a few changes to make it even more yummy and easy to make. I only needed one large sweet potato. I used the food processor to slice up the potato thinly, so the cook time would be reduced and the flavor could infuse the broth more easily. I highly recommend using a food processor to do the dirty work for you when you have a lot of vegetables to prepare. I shredded two carrots, sliced 5 stalks of celery, and chopped half of a red onion in a very short period of time. I added about a cup and a half of cider to the 4 cans of vegetable broth as one user suggest and I would highly recommend this step. I decided to only add one can of italian tomatoes since the cider added a lot of acidity, as did the apple cider vinegar I added (about 2 tablespoons). Then, to add even more flavor, I added about a 1/3 cup of red cooking wine and 4 tablespoons cooking sherry. For spices, I used about 3 tablespoons cumin, 3 teaspoons thyme, 1 tablespoon garlic powder, and then I salt and peppered to taste. I will make this recipe again and again. Its healthy, heart, and it made me feel a whole lot better. This will be my vegetarian substitute for chicken noodle soup most definitely.

These turned out great! They tasted perfect and looked perfect too! I did go ahead and use the suggestions from other comments about switching to brown sugar, using a whole cup of pumpkin and using more cinn. and nutmeg. I think the modifications were really good.

Heavenly! It is very smooth and creamy tasting. I added more peanut butter and I topped this with caramel and chocolate and Reeses. This is a HIGHLY recommended recipe. I stumbled upon this and I already had all the ingredients sitting around, it only makes minutes to make.