I did a smaller portion and I already had pureed pumpkin...I simmered 2 cups of pureed pumpkin, 4 cups of chicken broth, with sauteed onions and garlic (in olive oil) I added the spices in the recipe to taste - plus I seasoned with the nutmeg to taste as well. I brought to a boil, and then simmered for 30 minutes, at the end I also substituted the heavy cream with non-fat condensed milk- it turned out great and made it lower in fat. It is really a great recipe! Very savory with the taste of pumpkin throughout

Reviewed On: Nov. 6, 2009