I am not going to give this a to bad of a rating due to the fact that it could have just ben something did. I was on a liquid diet and was looking for recipes.I came across this and thought well I like pumpkin pie so maybe I will like this. Well NO it was bad. Just my opinion, like I said it could have just been me.

Wow, is this good!! I love good, hearty soups and this hit the spot. I did things a little different. I combined about 3/4 of a stick of butter with cinnamon, nutmeg, honey and brown sugar. I buttered both sides of the bread and cooked it on one side for about 10 minutes, flipped them, turned off the oven and let them sit in there while I made the soup. (I only did a thin layer of this butter mixture on the bread; I have a lot leftover for toast!) I sauteed the onions with just a fistful of brown sugar (maybe a loose 1/4 cup or less) with the one cup of broth (I used vegetable). It gave the onions a very light but flavorful sweetness. After blending it, I returned it to the deep pan I used, and added about 15-17 ounces of canned pumpkin, 2 more cups of broth, generous shakings of cinnamon, nutmeg and ginger, pinch of salt, few shakes of pepper, another ~1/4 cup of brown sugar, some drizzles of maple syrup and let that cook accordingly. Then I swirled in maybe 1/3 cup of cream, because it was already really thick. It turned out great! The croutons are

tasty! i used 3/4 of the can of pumpin and 1 1/2 cans of chicken broth. i also added a dash of balsalmic vinegar at the end which made it even better!

Good! Especially after I took the advice of some of the other reviewers and added in some brown sugar & maple syrup. I might leave out the croutons next time. They weren't very popular, although the soup itself was.

I was looking for an easy to make recipe with items I had on hand and this was it. I did subsitute condensed milk for the whipping cream and my family loved it.

Amazing! I used vegetarian chicken stock (double dose) and substituted a tsp of allspice and 1/4 tsp cayenne pepper for the other spices. Very spicy and yummy!

oh my goodness!! super!! I have made this many times now and I much prefer 2% milk with corn starch to the heavy whipping cream. also, it is a bit too salty, as many other reports have indicated... use 1/2 tsp. of salt instead of a whole and add extra at the table if needed. EXCELLENT!!

I made the recipe minus the croutons and it was delicious. The cinnamon and ginger add a natural sweetness and tartness to it. I even had this soup cold and it is delicious!

This was a great soup but I think the recipe itself comes out a little bland. Like other reviewers, I added more and different spices and half the salt. Next time I will add less cream because I thought it tasted before the cream. I also added shredded carrots for a little texture. I did not make the croutons.

Good recipe! Added turkey sauage, dash of thyme and a dash of nutmeg. Used less cream. Will make again.

My family did not like this at all.

was a little too salty so I threw in three tblspns of sugar and that did the trick

So tasty with the cinnamon croutons!

I love this recipe! It is the perfect rainy day lunch or starter for an autumn dinner! The spices and onion blend beautifully with the pumpkin flavor! Instead of the heavy whipping cream, I substitute 1/2 cup light cream cheese. I also add a pinch more ginger than was called for. It is great!

Okay. This was my family's first introduction to pumpkin soup and it was okay, not our family fav by no means, but not that bad either. The texture was great, but the taste is an acquired one. I will note I did add 1tsp of pumpkin spice to the recipe to add a bit more flavor.

This is an awesome soup. I made this for our family Thanksgiving dinner and it was a hit.

OMG! This is so simple and it has such a 'wow' factor. I found this on all recipes several years ago and now it is the absolute must for our family every Thanksgiving.

Great flavor! I used evaporated milk instead of cream, and added about 1/2 of a tablespoon of pumpkin pie spice. I wouldn't want to add sugar or syrup--this is supposed to be savory, not sweet!

Great for a starter on Thanksgiving or a cold fall night. My husband and kids love this soup.

This was perfect for a chilly November day. My husband -who had never had pumpkin soup before- absolutely loved it and asked for seconds! Following the advice of others, I added 1/8 tsp. nutmeg and cayenne pepper as well as a palm-full of brown sugar. Also, I omitted the croutons and added toasted pumpkin seeds and a swirl of sour cream on top for garnish. YUMMMMMMY!