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

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.

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

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!

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.)

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

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