Pretty good, although the pumpkin taste wasn't so strong. Next time I would add another 1/2 cup pumpkin puree. Pretty good otherwise.

I made this today and it was better than what I have purchased at Whole Foods and thought that to be pretty good. I made it with canned pumpkin but if I was making for a larger group would use fresh.

Thanks, Cooks.com, it hit the spot.

Pretty good, but you need to double the pumpkin puree to get the thickness of a bisque and the flavor of pumpkin.

Turned mine into pumpkin crab bisque and a few adjustments made this recipe much better as the original was to bland for my taste. I also doubled the pumpkin, sauteed green onions, tripled the cinnamon and the nutmeg, added a little ground cloves and ground ginger and 8 oz. of crab claw meat. (i doubled the recipe all together--next time will not use the full amount of water either.)

Made this for the first time for Thanksgiving. Took everyone's advice and doubled the pumpkin. I'd say the recipe was decent. Seemed a little bland to me. And I realized I'm used to pumpkin tasting sweet. So I added a little bit of sugar and it tasted 10x better. I'm sure that's all a matter of opinion tho. But a suggestion for those interested!

I am making this again as I write. I also added a bit of scotch bonnet to zip it up.

It's pretty good, though based on my experiences making a bisque before, I added everything BUT the cream, then ran it through a food processor. I put it back on the stove, added a little brown sugar and red pepper, then the cream.

I love the way this tasted. The only thing I changed was the amount of pumpkin (I doubled it). Also, if you don't like onions I would just either put in bigger pieces and take them out or not use it at all because I just don't taste it. I strained it and it took forever.

I tried it and added a little evaporated milk to the cream as well as sprinkled grated cheese on top when serving... delish!