I've never had pumpkin soup before so I don't really have anything to compare it to. I followed the advice of other reviewers and added cayanne pepper. It had a lot of levels of flavor, when I first tasted it, it was like pumpkin pie, then the heat of the pepper added a savory flavor to it. Also, I used 1% milk with just a splash of heavy cream to lighten it a little. For the croutons, I used a whole wheat, day old, bakery loaf and used olive oil, parmesan cheese and a little s&p. i thought the cinnamon croutons would be too much with the salty/peppery flavors. I really enjoyed it. It's not a soup I would eat everyday but it's very tasty and super comforting on a cold autumn day!

Reviewed On: Oct. 27, 2009