For this soup I used a whole pumpkin that I cut in halve, then baked for an hour and half. After it was soft I scraped the seeds from it and spun the pumpkin in the processor with salt and pepper. You could use canned pumpkin puree instead, just DON'T use pumpkin pie pack!
Saute 3 TBS olive oil with a few cloves of garlic and 1 onion, add 2 cups of mushrooms. I like my soup chunky so I don't dice. I slice.
In a heavy pot mix 4 cups of chicken broth with 4 cups of pumpkin puree. Salt and pepper to taste. Add the sauteed veggies. THAT'S IT!
Wonderment. Fabulous. Nice on a cool fall day :)