This was very close to a great pumpkin soup served at a local gourmet restaurant. Way too much sodium and fat however so I skipped the salt, used low sodium chicken broth and bumped up the spices. Fresh thyme and extra garlic make a big difference along with just a hint of cinnamon. I used 1/2 cup evaporated skim milk instead of cream. To make this more of a meal I added 2 cups of shredded carrots and six lean sliced chicken sausages. My family loves this soup including my picky teenagers.

Reviewed On: Feb. 24, 2009