Pumpkin Soup

For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream. Really I could have gone without the whipping cream all together. I modified this soup so it would be lighter in both fat and calories. I thought that the flavor and smooth texture was not compromised at all by reducing the whipping cream amount. My husband and I found this almost as good as the gourmet pumpkin soup that we at at Sandals in St.Lucia.

This is an excellent recipe for pumpkin soup! I have been using it for about two years and my whole family loves it! Even kids will eat this soup! Sometimes I replace the heavy whipping cream with 1/2 cup (or more) sour cream for a different twist. This recipe also freezes well and doesn't change consistency when thawed for use! Tip: When creaming the soup, use a handheld blender (like a handheld smoothie maker) and just put it directly into the pot instead of transferring everything back and forth to the blender!

Loved this soup - but I made it for vegetarians with vegetable stock, added a tablespoon or so of peanut butter, some freshly ground black pepper, a bay leaf and I used canned pumpkin. Instead of blending it I used a hand blender in the pot - perfect. I will omit the whole peppercorns next time - I think one of my guests nearly swallowed it and started coughing. Other than that - not a single drop was left over! Even the guest who was coughing on the peppercorn finished every little bit of it!

Really good. I made a few changes that others made. First, I cooked my pumpkin in a glass dish at 375 for about 90 minutes (cut in half, cleaned out, cut side down, covered with foil). I cooled and scraped out the pumpkin. I then sauted onion and garlic in a little olive oil. I then added broth, mashed pumpkin and seasonings ( I substituted 1/2 teaspoon pepper for the pepper corns). Simmered for about 20 minutes, pureed the mixture with submersion blender (hand blender)and then added just a little 2% milk to make a little creamy. It was really good. I might play with the seasonings next time. I might forgo the thyme and season with curry or pumpkin pie spice.

To the previous post, yes, you can use the canned pumpkin, it is just pureed pumpkin, the same (almost)as if you cooked and pureed your own pumpkin. Delicious soup. More people need to try it. Think people's brain's go to "pumpkin pie" and think it will be sweet. Nope, it is a wonderful, savory soup. Good for you too!

My whole family loves it! I started with raw pumpkin and added 8 cups of raw cubed pumpkin instead of 4 cups puree, and it worked great! I just pureed it later on before adding the cream

This is a good pumpkin soup recipe. To the person who wanted to know if sausage could be added. Definitely add some, if you would like. Never be afraid to experiment with a recipe. You might try making just a small amount with the sausage and see how you like it. I, too, use canned pumpkin in this recipe. Make sure you get canned pumpkin, not canned pumpkin pie filling. I sometimes use half and half instead of whipping cream, and I sometimes leave out the thyme and use cinnamon and ginger in it instead. It's also good with a little curry powder in it along with the ginger.

With added cinn, nutmeg, and celery this soup is excellent, it is good made according to the directions but I needed a little more flavor.

This soup is not only easy to make, but incredibly good! I didn't have whipping cream - just used what I had on hand - skim milk. Flavor was still great and felt better because it was less fattening.

Super yummy and super easy. I added a shake or two each of ginger and nutmeg; not enough to be able to taste either spice, but just enough to intensify the flavor of the soup. I also added the cream to taste, which was about half of the listed amount. This soup would be excellent for company. I'll make this one again; thanks for the recipe!

Based on other reviews and personal preferences I modified this recipe as follows: 6 cups reduced salt chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1 chopped red pepper 1/4 teaspoon dried thyme 2 clove garlic, minced 1/2 cup heavy whipping cream ½ tsp fresh ground pepper Dash nutmeg I pureed the peppers and onion with a bit of stock prior to cooking. I added the parsley and nutmeg prior to simmering for the last 30 minutes. This soup was so delicious that even the biggest skeptics helped themselves to more. I have made it twice and served it to all ages 2yrs to 85 yrs and everyone LOVED it! So yummy even for people who do not like the taste of pumpkin.

This is a good cold day soup ! I really enjoyed this. It reminds me of potatoe soup in consistency. Anyhow,I will definitely make it agian. I used light cream instead of heavy cream, b/c that is what i had, and it worked out fine. Very tasty !

This was great! A bit of nutmeg really sets the flavors off, but do it at the end and just add small amounts at a time or else it will overpower the soup. I would also recommend adding an extra clove garlic as it really brings out a bit more flavor. Serve this with a good quality french bread stick (should be very hard on the outside and light and fluffy on the inside).

I must say, I am quite surprised by all the stellar reviews. Some have said that they are not fans of pumpkin, and they loved this, so, perhaps that's the issue. I love pumpkin! For once, I followed the recipe exactly, and I found the soup to be quite watery and bland. It tasted more like chicken stock with cream. I attempted to thicken it with a potato, cornstarch in water, and, finally, canned pumpkin. It tasted fine, but, not great, and I couldn't get over the thinness. If I were to play with this recipe, I would definitely do two things differently: I would cut the stock in half and add more if I thought it necessary, and I would roast the pumpkin (as opposed to boiling it in the stock) for a more robust pumpkin flavor.

A very nice soup! While the recipe is great as is, I have made variations of it for the past 3 years. Guests are always pleased with the results as am I. The one thing I have found is that the flavours come out really nice when the soup is left overnight to "marinate" before the second boil and simmer. Thank you for sharing.

This was a great recipe. I halved the recipe and it yielded about 4 servings. I did my own thing with the spices, though. I added 1/2 teaspoon ground cloves(for half a recipe) and 1/2 teaspoon nutmeg. I used about one teaspoon dried parsley in the base of the recipe and did not add thyme (I didn't have fresh parsley or thyme). I used black peppercorns but did pick them out of the soup before serving based on a previous reviewer's experience. Next time I think freshly ground black pepper would be fine. I also added about 1 TB spoon honey to bring out the pumpkin's natural sweetness. This did not make the soup sweet but did deepen the flavor.

Decided to make this recipe, but didn't feel like going to the grocery store. Luckily, I had two cans of pumpkin. I just minced my onions super fine since I wouldn't be blending the soup. Also, I had to sub half & half for cream. Turned out delicious. I had some zucchini bread leftover from the day prior that I sliced and toasted. Made a great topper for the pumpkin soup.

I brought this to Thanksgiving dinner. It was easy to make and everyone that tried the soup loved it!

i don't know what it was with this soup but i was not psyched with the end result. maybe i added too much thyme. i'm not sure. a suggestion to anyone trying this recipie. add coconut milk instead off cream. also add a litte hot sauce. thanks anyway.

Never having had pumpkin soup I was interested in trying this recipe, although I did make a few minor changes. I first sauteed the onion in garlic in a bit of butter until soft; then added the parsely and thyme (I also added a bit more of these than listed). I used 4 cups of canned pumpkin. Instead of the peppercorns, I used white pepper to taste. After simmering 30 minutes, I used my immersion blender to blend until smooth. At this point I would suggest adjusting salt and pepper to taste. I loved the taste of the soup without the cream; if you cannot or do not use cream, don't hesitate to make this recipe, it is terrific without it! I did add the cream and heated through at the end of the 30 minute simmer. This recipe was a huge hit here for both adults and kiddos alike. Thank you for the delicious recipe!!

I love this soup and look forward to making it every fall. I leave out the heavy cream and it still has a very creamy texture.

Delicious! This will be the appetizer for Thanksgiving. I added a dash of red pepper and some nutmeg, boy did that kick it up a notch! Also cut the pumpkin in half and baked it at 375 for 10 mins first just to make cutting and peeling it a little easier. Definately 5 star.

We tried this soup and even the sceptics loved it! My husband had to make a second batch just to get some! It's very savory, very creamy. Try using 1/2 chicken stock and 1/2 veg stock. Nice variation.

Excellent, with a wonderful and complex depth of flavor - in other words, there's a lot more going on here than just pumpkin. Maybe it was because I cooked the onions low and slow for a looooong time, until they were good and caramelized. Maybe it was using a good, rich chicken stock. I took the easy way out (and why not?) and used canned pumpkin, saving both time and effort for the same, delicious result. This was very thick, so I found I needed to use considerably more chicken stock to get the desired consistency. I used half-and-half rather than heavy cream and it worked just fine. I garnished this with a little plop of sour cream and a sprinkle of fresh parsley and cooked and crumbled bacon. Deeply flavorful, satisfying and very gourmet!

We like our pumkin soup sweeter, so if you chop the onions bigger and then after it starts to boil, put the soup through a collander to remove the onions. Then put back on heat and add 1/3 cup sugar and some nutmeg to taste, then simmer for 30 minutes and add 1 tablespoon heavy cream, to cut back on the fat, this is a fabulous sweeter tasting pumpkin soup! Try it you will love it!

Neither my wife or I like pumpkin but I know it's good for you so I have been looking for a way to have and like it. Finally, here is the answer. We both really loved this soup and our 4 year old liked it too. I will definitely be making this again but I will probably be making twice as much next time.

I just made this soup tonight. My 5 year old ate a whole bowl full (without the parsley) and she's a fussy eater. I loved it and will make it again. Yum !

Great base recipe. Made the following changes - roasted my own pumpkins - used 4.5 c vegetable stock instead of 6 c chicken stock - used 3 cloves garlic - stuck the onion and garlic in the blender before cooking; much easier to work with than blending the whole soup after cooking! - used only .25 c heavy whipping cream - added a dash of cumin and a heavy helping of curry powder - skipped the whole peppercorns

This was sooooo good. I thought it was yummy and my mom absolutely loved it. It was very thick and creamy. Easy to make, except removing the seeds from the pumpkin..I loved the fact that the recipe called for fresh pumpkin, though. I added red pepper for a little kick. Highly recommended, especially for cold, rainy days. Would be delicious with grilled cheese sandwiches, but definitely enough on its own for a filling meal. Yum yum yum

Very delicious! My room-mates and I gobbled it all up! Like another reviewer, I did not bother with the second blending after simmering the first 30 minutes.. the soup still came out silky and delicious. The cream added a wonderful texture and milkiness to the overall product that really sealed the deal I believe. Also I substituted regular course ground pepper for peppercorns.

I served this soup for Thanksgiving this year and it was a huge hit with all 11 people!!! Compared it to a five star restaurant quality style soup. I used all organic ingredients, homemade chicken bone broth, and fresh pureed pumpkin (not canned). Also, for a dairy free version for my hubby, I substituted canned organic coconut milk for the cream and it came out wonderful!

We had a butternut squash from our garden which I wanted to make something savory from, and I chose this recipe. I am really glad I did - I really enjoyed it and my remaining family members found it good as well. We are only three, so there are some leftovers, and I am hoping they are even better as some reviewers said. Although I followed the recipe quite closely, I did add spices as recommended: garam masala, dried thyme (no fresh available), and ginger. I made the puree by halving the squash and baking it in the oven for 1 hour with a little water in the pan. I then cooled it, scraped it out of the skin and processed in the food processor until smooth - so easy and much tastier than canned. Next time I will omit the water, rub the surface of the squash with olive oil, and bake for 45 min. As the puree was very moist, I reduced the broth to 4 cups. The texture of the resulting soup was perfect. I did not add the cream due to lactose intolerance, but didn't miss it.

I've made this at least 6 times since fall. Initially I used just a splash of cream or evaporated milk, but honestly, it's super delicious with no cream/milk. I chop an onion, saute with pumpkin, add chicken broth only and follow cooking directions as written. I add cumin, curry powder, black and red pepper. So, so good (and good for you)!

I admit, I didn't read the other reviews this time which I normally do, so made it pretty much to the recipe. I used fresh pumpkin which I partially cooked then pureed with a little water in my Magic Bullet. I had to give it five stars because my extreme pumpkin-hating 8 year old ate it and even asked for seconds! Mind you, it did take a lot of persuading for him to taste it, and he didn't have any other food options.

This is such a simple soup to make - and healthy too! I did make a few changes but think it would be great the way it was written. (I just can't help making changes!) I used two boxes of chicken stock - which is probably closer to 8 cups instead of 6. I did probably closer to 6 cups of pumpkin. Did 1 1/2 C of onion, 4 cloves of garlic, dry thyme, and also added ginger and garam marsala (?) - probably about 1/2 - 1 1/2 t of each. I didn't have heavy cream or half & half - so I did add a little bit of cream cheese - not much though - about 1/5 of a package - and I added it before putting it all in the Cuisinart because cream cheese needs to be pureed. This is really good now...can't wait to have it tomorrow when it has had some time to sit. *oh - and because I didn't read the directions - I put the fresh parsley right into the soup and pureed it along with everything else. It was fine - and didn't change the color.

This was sooosoo unbelievable!! I sis some tweaking and sauteed onions and garlic with slightly boiled pumpkin diced. I then blended the whole soup after it cooked. I also omitted the cream and it still had an amazing texture and taste! My husband and I loved it and then served it the next day to guests-who also raved about it! This will definitely be a keeper! I'm addicted to this soup!!

Great soup! Just a little helpful suggestion. If you have one of those submersible wands you can avoid the tedious task of running this through the food processor 1 cup at a time.

Delicious. I added a stick of sweet butter and a bit more cream for desired texture. Family loved it.

Mmmm, just lovely. This is so creamy and rich, perfect for a nice fall evening. I addded cumin for extra flavor and also more peppercorns. Great recipe and so much easier if you use canned pumpkin puree.

All time favorite soup. Love to add extra spices and onions.

Love this recipe...I've made it several times! I love to serve it to my guest when I host Autumn gatherings! They are always surprised if they've never tried it...Not Sweet like pumpkin pie but more buttery tasting like squash...really smooth and velvety! Goes great with little Turkey salad sandwiches! (talk about Fall Festive!

If you are using real pumpkin, this recipe is a little time-consuming, but well worth it! My husband and I absolutely love this soup! Creamy and flavorful. Definitely e-mailing this to friends. A great soup for holiday entertaining.

This soup was alright. I needed to play with the spices quite a bit...I doubled, maybe tripled the parsley, used vegetable stock rather than chicken stock, and soy cream in place of dairy. We actually found that a dash of cinnamon in each bowl was really nice! I will make this again, but will play with the spices a little more.

Terribly bland will not make again.

Very good! I used canned pumpkin instead. I halved the recipe and used one can of pumpkin (15 oz I think). My friend had some too and liked it a lot.

I revised it a bit! I used a large can of pumpkin puree, 2 8oz cans of low sodium chicken broth, 1 med acorn squash cooked, 1 med sweet potatoe cooked, 1 lg onion cooked in oil oil. I cut the squash in half removed the seeds, rubbed the skin with olive oil and put on some brown sugar, baked at 375 for 35 min or until soft, peeled and boiled the sweet potatoe. When the sqash was done scooped it out, threw in the potatoes with pumpkin & broth, used a stick blender to puree, leaving some bits, then added my spices, graham marsalla, cumin, salt, red pepper, nutmeg, curry, brown sugar, garlic power all to taste, heated to boiling it was great.

I picked this recipe because of the lower calorie/fat content compared to most soups of this nature. I followed the recipe except for one thing...I used fresh butternut squash instead of pumpkin. We only get pumpkin from India here and it's not as nice. I served it with a swirl of whipping cream and parsley on top. I then cut circles of a small baguette and made a notch in them to sit on the edge of the bowl. The ladies at my luncheon all enjoyed the taste and appearance.

I added some fresh butternut squash in with the chopped onion and garlic to pureed pumpkin from a can since I had both in the house. For spices, I used some rosemary, a little cinnamon and ginger (did not use thyme or parsley) but used ground black pepper instead of the peppercorns. I then added about 1/2 cup of fat free half and half. Came out delicious!

The soup was a bit bland, and I couldn't taste too much pumpkin. That could be because the pumpkin I used wasn't very flavorful. Instead of thyme, I added cinnamon, ginger, and curry. It wasn't bad, but it didn't win over my husband.

This is a fantastic soup. I added 1/2 and 1/2 cream because it was what I had on hand, and added approx. 1 1/2 red pepper and freshly graded pepper instead of peppercorns after reading the reviews. I also used dethawed fresh pumpkin i had previously frozen cubed. As a final point , I did puree the pumpkin and garlic prior to adding it to the chicken and vege stock. Excellent!

This soup was amazing. I have never had pumpkin soup before and I was pleasantly suprised:) I used milk thickened with about a tablespoon or so and flour because I didn't have any cream in the house. Thanks for the recipe!

I had lots of leftover pumpkin after Halloween last year and I was determined not to let it go to waste. I looked around for recipes here and decided to try this one. Glad I did! It was delicious and heated up well. I know I'll make this again next year.

Served this soup at Thanksgiving dinner and it received rave reviews. I made it a few weeks ago and froze. Still great.

Excellent once adjustments were made. I added nutmeg, cinnamon and cloves. The flavour really was better the next day, after the spices had melded. The original called for too much onion- the flavour was overpowering so I kept adding spices to delete the onion flavour. It was a big hit at Thanksgiving! thanks

Perfect and lovely, lovely! You don't need to leave the peppercorns whole, just throw in some freshly ground pepper with the whole lot before bringing to a boil.

Came out too thin for my tastes.

The soup is good, but not very "pumpkiny" if that is what you are looking for.

This was really good, my whole family loved it! I made sure to use low sodium broth and I used less salt than called for. I also added about 1/4 tsp. of curry to help bring out the flavor.... Great recipe!

I liked this recipe alot.... I used my holiday pumpkin after Halloween which I never carved and everyone liked it.

Our family found this to be very bland. We prefer a heartier soup with a little more texture and flavor. It was intended as a main course, perhaps it would be better suited for a side for some other dish.

I really enjoyed this quite a bit, with the exception that it was a bit too salty. If I make this again, I will wait until the end to add any salt (if needed).

This was SSOOOOO good! I was pleasantly surprised. I sauteed the onion and garlic, used vegetable broth instead of chicken, and put a little extra whipping cream in (hoping it would make my kids like it). I used about 1 cup of fresh pumpkin and the rest canned. We ate every bite. It was scrumptous. I will definitely make again

I'm making this recipe for the second time today because it was such at big hit last time!! The only thing I did different was to add nutmeg and a little bit of honey just because I love sweet things. Thanks so much for sharing this recipe!

awesome! i found this a little too onion-y. could probably do with another 1/2 cup of pumpkin and no milk.

I don't understand the bad reviews this recipe got, it almost made me not try it, but i'm glad i did! It was delicious. I used canned pumpkin puree and basically followed the recipe. I tasted after I added the first bout of seasoning and then just added more. I also used dried thyme. I didn't bother to puree it. I poured in some half and half for the cream until I thought it looked right and it tasted great! We had it for a main dish although you probably need something else...we had some honey oat bread. try this!

NOT a good recipe for increasing the servings. I had to make this for 20 people, I spent 2 days on it and it tasted horrible! I followed everything to a T for a 20 person increase, and then improvised as it wasn't tasting like anything but thyme. It was extremely bland. I will try the recipe again, for a 4 person family, but never again for a group amount.

This is really good. I ony gave 4 stars because I doubled the pumpkin, otherwise it looked too thin to me. I used 4 cups salt reduced chicken stock, 2 cup of plain water with one teaspoon of bouillon, a sprinkle of ground black pepper instead of peppercorns & 1 teaspoon of salt. The cream makes it taste outstanding.

I cooked this recipe for a party of 15, and everyone loved it! I chose not to use whole peppercorns, and I did not puree it (I liked it a little chunky). I had at least 5-6 people ask me for the recipe! Very easy,a nd tastes like it simmered for hours!

This was good (not great) and very easy. Could have used the whole can of evaporated milk while using one less cup of broth.

Super easy to make and very good! I didn't puree it and it still came out very smooth and creamy. I used ground pepper instead of peppercorns and onion flakes instead of chopped onion. I will definitely make this again

I found the thyme completely overwhelming all other flavors. I added more cream to mellow it out.

I took the advice and added a potato for thickness! It was amazing we ate it for days!

This is the best pumpkin soup recipe I have ever found! It is very easy to do and the thyme really makes the soup!

Delicious! For a lighter version, I used light cream (2.5 grams of fat per tablespoon vs 5 grams for the regular cream). It still turned out rich and creamy! I would recommend a handheld blender as recommended by some of the other reviewers. When i put the soup in my regular blender, it nearly exploded due to pressure of the steam building up. But a great recipe! Highly recommended!

This did not come out well for me at all, came out too watery.

I used this recipe as a base for a Johnsonville makeover by adding crumbled JVILLE hot sausage. The heat and the creamy soup balance each other perfectly

I decided to saute a little bit of garlic and onion before adding the pumpkin puree. I didn't have any chicken stock on the pantry, so I decided to add some powder chicken bouillon. Also.. as I am watching my calories just added a little bit of whipped cream ( About 3 or 4 tbs ) The result was amazing!! I loved it. I'll do it again !!

I didn't like this at all. I have had pumpkin soup in five star restaurants that was fabulous. This was nothing like it. sorry.

Really loved this recipe! I baked the pumpkin with a butternut squash and nearly had enough pumpkin, but used 3/4 cup butternut squash to make up the 4 cups of pumpkin required. I used everything, except I omitted the thyme and added a dash of Garam Masala which made it taste divine. I used a "squirt" (about 1/4 cup) of light whipped cream instead of the 1/2 cup heavy whipping cream at the end. My husband loved the taste, too. I also pureed it with a wand hand mixer right in the cooking pot to save time. I will definitely make this again.

Absolutely delicious! My dad and husband who are very picky keep asking me to make it again. I used a hand held smoothie mixer right in the pot instead of the blender and it saved a lot of time.

For vegetarians - substitue coconut milk for the cream. And if you don't want to puree the entire pot of soup - it helps to puree the onions after you sautee them. I didn't find in necessary to puree anything else. Serve with a rosemary baguette. Delish!

Great recipe. I sautéed the onions, thyme, peppercorns, and garlic before adding the chicken stock and pumpkin puree. My fiancee, 14 year old, and six year old loved it!

I have to say at first the sound of pumpkin soup did not appeal to me at all. But the more I heard of people making it, the more curious I became to try it. This recipe was so easy to make and it tastes so good. It is now one of my favorite soups.

I think this soup is the most delicious soup ever. Unfortunately, my family was not super excited about it. I added 2 tsp curry powder, 2 tsp thyme, and 1/2 tsp ground ginger. Sometime, I would like to try putting cashews in it, since I think it would bring out the nutty taste.

This turned out really nice after some extra seasoning. I added a bay leaf, all spice, cinnamon, curry powder and a good about of cayenne pepper for warmth. I also added more garlic and used light sour cream instead of whipping cream. Taste as you go, you dont want your soup to turn out overpowered by any of these spices. Note: for easy removal, put the peppercorns and bay leaf in a metal tea ball.

Just okay. Will not make again.

This was a great recipe that could be done with no dairy at all if needed! I used light sour cream and the flavor was great! Good great yumms from the guests too!

Very impressed with the excellent flavor. I would not have thought to use thyme but it adds a great note to the soup. Once you get past peeling the pumpkin, not my favorite kitchen task, it is easy-peasee to make. Thanks for a wonderful recipe.

Sieve your soups, people. I found this to be stock heavy, so on the second try I halved the stock and got a much better consistency. Also, rather than small blending portions, I threw the whole thing in a large blender and then poured it through a sieve. It was perfect consistency after that.

This soup was very bland.

This is a great soup but needs more garlic (I used 4 cloves, seemed about right) and also added a 1/2 tsp. of curry powder and 1/2 tsp. of cumin and a dash of cinnamon which gave it some flavor. I sauteed the garlic and onions (and added a stalk of celery because i had it) with the spices and then added the rest. This worked well. I also used 1/2 and 1/2 to reduce the fat content. yum!

I made this at Thansgiving this year and it was the hit of my dinner. Easy to make and very good.

Simple hearty flavors make this pumpkin soup. I was looking for something that wasn't the typical cinnamon/nutmeg/sweet spices. This was right on target and the recipe is VERY FLEXIBLE. I added some extra garlic & red pepper flakes, left the salt out, and for the second half of the cook I added some chopped vegetables with a little more pumpkin (would have added other squash also if I had some). It turned out delicious and my husband would even eat this (he normally shies away from all veggie dishes)

Just made this soup and it is very delicious! Mine turned out kinda brown cause I used homemade chicken broth to which I had added onion skins for flavor. I made 2 changes to the recipe due to what I had on hand. Did not have heavy cream, used 1/2 large block cream cheese. Also added 1 teaspoon of Garam Marsala, just cause it was recommended by others and had never tried using it in anything and had it on my spice shelf waiting for just the right recipe. This soup is very unique and lovely, warm and fragrant

I try to be an objective person. I love pumpkin. I love all of the ingredients...just not together. Enough said. :(

Classic pumpkin soup. This is a great basic recipe in which you could add other flavours if you wanted. I used additional thyme and served with a dollop of sour cream - yum!

Super rich and filling! Added a bit of brown sugar with cinnamon nutmeg and pepper flakes to round out the flavors. We like it a little spicy and that balanced the extra sweetness. Better as an appetizer than as a main course though

We loved this soup. Wasn't to sure about it at first but it turned out great. Be careful with the amount of salt you put in because the broth has salt in it also.

My husband and I really liked this soup! A lot of the low reviews say that it is bland, we didn't find it bland, but its flavors (other than the pumpkin) are subtle. Also, its a good idea not to use this as a main course because it is a bit light; we paired it with homemade bread and that worked well for us but we were hungry later that evening. I made a few modifications: I added about 1/4 tsp nutmeg, I only used 1/3 c heavy cream, I added an extra 1/2 cup of onion and 2 extra cloves garlic (because we love onion and garlic) and the onion and garlic still did not overpower the pumpkin. I also added 1/2 a tbsp of sugar. I would NOT add the sugar again, we aren't a fan of sweet soups and this addition brought it close to our sweet level limit. If you give it the time the recipe recommends to let the garlic and onion cook down in the broth it'll give nice flavor and release the sweetness in the pumpkin. One more note! I used an emersion blender instead of spooning it into my food processor. Its so much easier, if you make a lot of soup I highly recommend investing in one! I will make this for my family when they come visit for the holidays. =)