I love the sweetness of pumpkin soup, and then adding a spice like a lot of black pepper or tabasco sauce. I find that the canned type is usually pretty gross and tasteless, so I stick to either making it at home or ordering when its at a restaurant. Here is a super simple pumpkin soup recipe, that can be adapted for any squash you have on hand or available in the store. Ingredients
2 small pumpkins, or other type of squash (butternut, acorn, kabocha) about two lbs each
1 can coconut milk
1 - 3 teaspoons Thai curry paste, red is best
salt and pepper
Preheat the oven to 375 degrees.
Half or quarter the pumpkin, spread on butter, salt and pepper. Place on baking sheet in the center of the oven and roast for 1 hour. Wait till the pumpkin cools down, then scoop insides into large soup pot. Add coconut milk and curry paste, simmer for 5 minutes. If you have, use a hand blender to puree soup, if not, transfer to blender. Add a half a cup of broth at a time until soup is the consistency you desire. When done, return to stove and bring up to a simmer again, season with salt and pepper, and add more curry paste if desired.