Here is a pumpkin soup recipe Daniel and I made yesterday. We found it on soupsong.com.
French Pumpkin Soup
2 cups pumpkin, or other winter squash, peeled and cubed
salt and pepper
water or chicken stock, just to cover
2 wedges of Laughing Cow cheese (or some mix of yogurt)
1 Tablespoon lemon juice
Garnish: minced parsley (sometimes we do this, sometimes we don't)
Put the cubed pumpkin, salt, and pepper in a saucepan and just cover with water or stock. Bring to a boil, lower heat, and simmer til the pumpkin is just tender. Purée in a blender, solids first, then pop in the cheese wedges and process til they are melted into the soup. Right before serving, stir in the lemon juice.
Pour into bowls, top each with a sprinkle of minced parsley, and serve immediately.
It's good warm or cold (which is good here, when it is more often warm outside than cold). You can also use yogurt if you would like, instead of the cheese, or in addition to it. We used our local squash here that very closely resembles pumpkin. Yum, yum, yum!
For more soup recipes, click on the image above.