Does anyone have a recipe for Pumpkin Soup?

I ate pumpkin soup for the first time at a local restaurant last night, and loved it. I can't find any recipes for it, though. I don't have my own kitchen right now, but I'd like to try making it when I go home for Christmas because my family and I love anything pumpkin and I think they'd enjoy it. Besides, I love trying out new recipies! Thanks in advance.

1/2 lb fresh mushrooms, sliced
1/2 c. chopped onion
2 T butter
2 T flour
1/2 to 1 tsp curry powder
3 cups vegetable broth
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 T honey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp freshly grated nutmeg
* sour cream and chives optional

In large saucepan saute the mushrooms and onion in butter until tender. Stir in flour and curry powder until blended. Gradually add the broth. Bring to a boil , cook and stir for 2 minutes until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg: heat through. Garnish individual servings with sour cream and chives if desired. ( I have never added those items.)
Yield 7 servings.

and discovered it tasted kind of like spiced disintegrated cardboard - I just couldn't quite warm up to the flavor ... but through a moment of incredible stupidity, I accidentally added a bit of tomato sauce to it instead of the pasta in the next pan over. There was no way to fish it all out, so I stirred it in.

It was a thousand times better with the tomato (and a sprinkle of Parmesan on top).

Are the mushrooms necessary, though? I'm one of those few weirdo Americans who don't like them, lol.

One 15-16oz can of pumpkin
1 leek
1 15 oz can of chicken broth
cilantro
butter

Slice the leek down the middle lengthwise. Rinse to make sure you get all the sand out. Chop into small pieces. Sautee the leek in butter until soft. Add the pumpkin and broth. Stir well and let simmer about 5 to 10 minutes. If you want it to be smooth, put it in the blender; or serve it rustic style. Add some chopped cilantro to the bowl. Serve.

This is my basic recipe but I do vary it sometimes. You can add a little half and half or cream if you want it to be creamy. You could also add some grated ginger to give it some bite.

small can of pumpkin
can of chicken or veggie broth
1/2 cup peanut butter
1/2 an onion sweated in butter until soft and translucent
Cream

Heat then blend until smooth adding cream to get desired consistancy.

Add salt, pepper and cayenne pepper to taste. (We like it kind of hot here in my kingdom)

I've also done this with curry paste or powder. It's quite nice.


Measurements BTW are guestimates. Taste as you go....

that was our Thanksgiving soup this year. We took one of those beautiful mossy gray-green squashes with the bright orange flesh and cut it into chunks and roasted it in the oven with a bit of olive oil until it was soft. Then we cut off the flesh in chunks and sauteed it with a bit of garlic and some shallots. Then we added some chicken broth and simmered for a good long time. Then added cream and salt and pepper and warmed it. Then used an immersion blender to smooth it. You could use a regular blender if you did it before it was heated up. Then added fresh nutmeg, orange zest, and a spoonful of sour cream to each individual bowl. It was really yummy.

...but it was like the simpler ones here-- pumpkin, chicken stock, shallots, cream, black pepper, and maybe a touch of nutmeg or allspice. You know, it's interesting that when you read caribean and european recipes "pumpkin" usually means squash, and for soup this makes real sense, because it's easy to steam cubes of winter squash and puree them. The flavor spectrum is quite a bit wider than what you can achieve with pumpkin from a can.

BTW, I'm eating the last batch of soup from the turkey as I type this-- I posted the recipe in another thread (and am unfortunately still down with a cold-- "the day that shall not be mentioned" is going to suck). :hi: