I enjoyed this flavourful soup. In North America , I think we assume pumpkins are orange. The picture looked like a buttercup squash and so that is what I used and it turned out great. I didn't freeze the whipping cream - just put a fresh dollop in the middle. The cream with the bacon on top gave it a real gourmet touch.

The squash we used gave the soup an earthy flavor and as a result, we added more salt than the recipe probably called for, in order to keep it from tasting like a field. Instead of using whipping cream, we used Fage Total, which required less whipping and added a tangy flavor to the soup.

I used a kabocha squash and Oikos organice greek yogurt instead of the cream. Came out delicious and I was surprised how east it was to roast the squash and get the meat off the skin. Thanks for the informative recipe!

How much squash/pumpkin did your one lb pumpkin yield?

1 pound pumpkin is probably between 3 to 4 cups. Refer to the lesson on How to Make Starch-Based Thick Soups for more information on making these types of soups. Cheers!