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I harvested my pumpkins last week before the frosts got at them but I didn't know what to do with them, so I give them to a mate down the club, she rang me today and ask me to come round to collect my pumpkin soup she had made for me. So I had some tonight before my dinner it was the first time I had tasted any, very nice it was too, even the ten year had some.  :P ;D ;D ;D

Just in case you have another one ...   ;)

Pumpkin Soup

2 small onions skinned and sliced
1 pumpkin, weight about 1.4 kg (3lbs) peeled, seeded and chopped
50g (2oz) butter
1 pint of white stock
45ml (3level tbsps) of flour
1 pt milk
salt and pepper
a little grated cheese to sprinkle
45ml (3 tbsps) cream to stir into the top
chopped parsley to garnish

Lightly fry the onions and pumpkin in the butter for about 5 minutes, do not colour. Add the stock, cover and simmer for about an hour, or until vegs are soft. Sieve or puree the soup in blender and return to pan. Blend the flour with a little of the milk to a smooth cream. Add the rest of the milk to the soup and reheat. Stir a little of the soup into the blended flour and milk and return this mixture to the pan. Bring to the boil, stirring until it thickens and cook for a further 2-3 minutes. Season, stir in the cheese and cream and sprinkle with parsley.

I use vegetable (or chicken ) stock to make mine and lots of sage.

I'll have to find out from my mate what she put in it.  ;D ;D ;D

A bit of home made curry spice mix goes well as well. And if you want to look all dead posh serve the soup in the pumpkin shell

Many thank sfor replies.  Will be making it tomorrow.  Any additions welcome.

There is the same thread on Recipes forum!!!

I thought to myself I don't remember starting this thread, then I saw it was 5 years ago.   

The grated rind and juice of half an orange.  Make sure it is an unwaxed one.

We saw a recipe somewhere for pumpkin and apple soup and tried it with a butternut squash earlier this year but I didn't think the combination worked. Pumpkin and apple (and spices) are fine in a pie or tart though.

I find roasting the pumpkin first (sliced without peeling) gives it more flavour- and it's much easier to peel after roasting.

When we make pumpkin soup we use onions, garlic, butter, coriander seeds, cumin seeds, red chillies, turmeric, smoked bacon, pumpkin flesh, veg or chicken stock and cream.