There's no cooking required. Just put all of the ingredients into a large bowl, stir well until it's the consistency and flavor that you like, and then refrigerate.
Dick added a bit more molasses, orange and apple juice, and less whole milk and pumpkin pie spice, than the recipe calls for. He used one 29 oz can and one 15 oz can of pumpkin and got a tad over 3 quarts of soup, enough for about 16-18 small servings like we had at lunch, or around 8 large servings. He didn't add more milk the day after refrigerating the soup.
Although the soup is designed to be served chilled, you could probably gently heat it (not too much too fast or the cream might curdle) and serve it warm instead of cold.
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