From 1997 I heart Mark Bittman Pumpkin Soup

The Minimalist; A Pumpkin Soup for Fall: It's Almost Too Easy - New York Times

PUMPKIN OR SQUASH SOUP
Total time: about 45 minutes

2 pounds peeled pumpkin or winter squash (weigh after peeling)
4 to 5 cups chicken or other stock
Salt and freshly ground pepper.

1. Place pumpkin or squash in saucepan with stock to cover and a pinch of salt. Turn heat to high and bring to boil. Cover pan, and adjust heat so that the mixture simmers. Cook until pumpkin is very tender, about 30 minutes. If time allows, cool.

2. Place mixture in blender, in batches if necessary, and puree until smooth. (The recipe can be prepared a day or two in advance up to this point; cool mixture, place in a covered container, and refrigerate.) Reheat, adjust seasoning and serve.
Yield: 4 servings.
Approximate nutritional analysis per serving: 85 calories, 3 grams fat, 8 milligrams cholesterol, 100 milligrams sodium (before optional salting), 5 grams protein, 11 grams carbohydrate.

Bittman has ideas for garnish, here's a few:

* Add 1 teaspoon of ground ginger or 1 tablespoon of finely minced fresh ginger to the simmering soup.

* Add 1 teaspoon of curry powder (and if you have it, 1/2 teaspoon of turmeric) to the simmering soup.

* Add 1/2 teaspoon of cinnamon, 1/4 teaspoon of allspice and 1 small grating of nutmeg to the simmering soup.

* Dice about 1 cup of the squash (you will almost always have extra, especially with pumpkin) into 1/4-inch cubes, steam until tender, and use as a garnish.

* Garnish soup with chopped chervil, chives, parsley or dill.


* Saute about 1 cup of sliced mushrooms in butter or oil, and add them as a garnish. Chanterelles are best, but shiitakes (remember to discard the stems) or button mushrooms are also good

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Here's another version from Bittman's blog on How to Cook Everything Creamy Pumpkin or Winter Squash Soup

Makes 4 servings
Time: 45 minutes
This soup requires only a few ingredients, one of which is water, and bread as a thickener. It's fast and delicious.

2 pounds pumpkin or winter squash, peeled, seeded, and cut into 1- to 2-inch cubes
6 cloves garlic, peeled
4 cups water
4 or 5 slices stale, crustless French or Italian bread
Salt and freshly ground black pepper to taste
Minced fresh parsley leaves for garnish

Combine the pumpkin and the garlic in a large pot, along with the water (if you use stock the flavor will be better, but it is far from essential), and turn the heat to medium-high.

Bring to a boil, then turn the heat to medium-low and cook for about 30 minutes, until the pumpkin is very soft. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)

Tear the bread into pieces and add them to the broth; cook 5 more minutes.

Puree the soup in a food mill or blender, reheat, and add salt and pepper. Garnish and serve.