I made this for my in-laws for a day-after thanksgiving meal to go along with all the leftovers. I thought it was fabulous, and my in-laws (not to adventurous in nature) tried it and liked it. I didn't make any changes!

Decided to use the last pumpkin in cold storage and tried this soup. Not what I expected. Very weird tasting. I gave it to the cows and they wouldn't even eat it. Sorry not my taste.

This was a good, flavorful soup. Roasting the pumpkin was the hardest part, but even that wasn't too bad. I'm not sure what kind of pumpkin I had, so to be safe, I added a tablespoon or two of honey at the end. I also roasted the pumpkin seeds to use as a garnish.

I did not care for this recipe. Maybe I did something wrong, but its pretty simple so I dont see how, sorry...it sounded great

I didn't care for the sage in this recipe. Just didn't seem to go with the pumpkin.

WOW. Elegant. Subtle. Mellow. This soup exceeded my expectations. The only drawback is that the pumpkin prep is a bit time consuming, especially since, due to my small kitchen, I have a small Cuisinart and had to puree the pumpkin, then the puree and stock, in batches. But it was oh-so-worth-it! The sage and nutmeg were subtle. It tasted like an elegant first course at a fine restaurant, really! Very easy to prepare and easy to make in advance of serving, and I would recommend making the puree of pumpkin and stock and adding the whipping cream just before serving. It also re-heats well.

Made this with leftover Halloween pumpkins, medium size. Was excellent

This soup was just wonderful! I used fresh pumpkin and omit the cream. I just wanted to have a more natural taste of the pumpkin. Also I added a few chunks of my pumpkin to the soup just to give more of a pumpkin taste. Pumpkin is light and has a taste somewhat similar to a potato. I will definately make this again.

I loved this recipe! I have always wanted to try pumpkin soup when I found this recipe I figured I would try it out. I love it. I used canned pumpkin instead of fresh. It is wonderfully creamy and rich. It is great with some soft dinner rolls or french bread. I added a little bit of pumpkins spice the second time I made it. It adds just a little more flavor. Very Yummy!

Made recipe almost as posted (no whipping cream, used half and half). Soup was alright. Maybe I will add the onions next time. I would also cut down on the sage.

Our family liked this fall soup, but with a twist. I added cinnamon, and brown surgar, to sweeten this soup up a bit! A great seasonal soup!

This soup was wonderful. I added onions, but that was the only variation. Full of flavor and a definite make again.

My husband had a pumpkin soup in a little place out in the middle of nowhere and I have been trying to FIND that recipe ever since, I think I found it, it was wonderful and so easy! Used my own homegrown pumpkins.

It's important to note that the recipe calls for SUGAR PUMPKIN, which is different from the generic, Jack O' Lantern pumpkins that supermarkets have for display. Ask the manager of the market or go to a local one to find Sugar/Sugar Pie Pumpkin.

Too bland. Definitely needs onion, carrot, potato roasted along with the pumpkin and a touch of honey.

Many years ago, I first had pumpkin soup at a restaurant in northern Minnesota. I remembered it had sage in it, but I was never able to find another recipe containing sage, so when I saw this, I had to try it. It was very similar to that first soup, with the following changes: I pureed the pumpkin in the food processor, then added an onion that I had fried until it was soft, but not brown. I blitzed that a few seconds, so that the onion wouldn't be completely incorporated. I left out the nutmeg, added another half teaspoon of sage, and a bit more salt. I halved amount of cream, and didn't use the sour cream. Now that I've found this, I'll be using it often!

This soup was really bland. Once I added some ancho pepper, garlic powder and onion powder it was okay, but nothing I will make again.

I love soups made with winter squash/pumpkin, but what constitutes a "small sugar pumpkin?" It would be very helpful to have a measurement of the actual amount of the cooked pumpkin. Even the weight of the pumpkin would be helpful.