My own soup was years later coming. Late 90's maybe. By now, it comes in several guises. I sometimes blend cooked, ripe pears and apples into the mix.. or other batches contain a touch of vanilla and a sprinkle of pumpkin seeds on top. One memorable pot was ladled into bowls with my sweet-crunch "Go Nuts" as garnish. I've also been known to use a mix of squashes and vegetables (also cooked dried beans) with the soup and up the heat factor, as well.
While, according to an old Craig Claiborne book, you can steam unpeeled pieces of pumpkin and later peel and mash them, I'm by now definitely attached to opening a can. As are many women. And...
Pumpkin anything is pretty simple if you're willing to used canned pumpkin. I also adore butternut squash soup, but if you want to make butternut squash anything, you have to peel and cook the rock-hard thing. Which takes a lot of effort. I buy a new peeler every year because the winter squash wreaks havoc with them. Even Paula Deen gets one of her boys to peel her squash. (My children don't seem to be waiting in the wings to peel my squash. Where are you?) Your other option is to pay through the nose for already cut-up butternut squash. I'm not doing that. But pumpkin! Well, that's why God made Libby's, right? (Or go ahead and roast or microwave a whole one if you have to, but after trying it once, you'll head to the grocery store canned aisle.) I seem to be on a pumpkin jag lately--both in this blog and in Dinner Place. So! Go ahead and make pumpkin soup. Did I say it's quick?
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