Hi all --

Made this recipe from epicurious yesterday and it was delicious... Wanted to share it! I made it almost exactly as written except for using mashed butternut squash instead of the pumpkin and cutting the cream down to 1/4 cup (instead of a half). I was still plenty creamy. Make sure not to leave out the saffron, as it made a surprisingly big impact on the flavor...

Emily

Here is a link that might be useful: Pumpkin and Shrimp Bisque