I just so happen to have seen a recipe on tv yesterday morning and I had all the ingredients to make it. Wow how often does that happen that you don't have to run to the market to get everything. It turned out great, had butternut squash in it, so it was very fall like. 
Linda
Linda, that sounds good I would really (finally) like to get into the squash and pumpkin soups. These have been staples in Asia for centuries.... I think the English and the early Americans used these things too. Cheap, apparently easy to grow. Also these foods have healing qualities. Not sure what it is yet...Yowbarb
posting a bit about pumpkins and recipes below,
I have never made this one but it looks fairly easy:
Japanese Soup Recipes
Ingredients:
•1 lb kabocha pumpkin, seeds removed
•1/2 onion, thinly sliced
•1 Tbsp butter
•2 tsp chicken bouillon powder
•2 cups water
•1 2/3 cup milk
•salt and pepper to season
Preparation:
Place kabocha in a plate and heat in microwave for a minute. Cut kabocha into small pieces. Saute onion slices with butter in a medium pan until softened. Add kabocha and saute together. Pour water and add chicken bouillon powder in the pan. Simmer on low heat for about 20 minutes, or until kabocha is softened. Blend the mixture in blender and put it back in the pan. Add milk and bring to a boil, stirring the soup. Stop the heat and season with salt and pepper.
*Makes 4 servings
http://japanesefood.about.com/od/soup/r/kabochasoup.htm 
"I first had pumpkin soup when I was in London...." from a New Zealand site
http://www.mobydickens.co.nz/images/images_product/0552556734.jpg 
...
Wednesday, November 10, 2010
New York 'Times
http://topics.nytimes.com/top/reference/timestopics/subjects/p/pumpkins/recipes/index.html "....By early American accounts, pumpkins (often called pompions in Colonial cookbooks) and corn kept the early European settlers in North America alive over the long hard New England winters. The settlers, taught by American Indians how to cultivate this New World crop, baked the wholesome, thick-skinned pumpkins in the ashes, stewed them, made puddings and pies of the meat and even pickled the rind.
The pumpkin was probably cultivated in prehistoric times by Indians of both North and South America. Not only was it a staple of their diet, but they also used the shells as cooking pots and serving bowls.
Christopher Columbus on his first voyage wrote that in the eastern end of Cuba, he found vast fields planted with calebazzas (pumpkins and squashes). Another Spanish explorer, Cabeza de Vaca, observed pumpkins growing near Tampa Bay in Florida in 1528, and Hernando De Soto called the pumpkins of western Florida ''better and more flavorful than those of Spain,'' though he was probably confusing our pumpkins with gourds (a different species) grown in Europe.
In 1883, in ''Mrs. Lincoln's Boston Cook Book,'' there is not a single pumpkin recipe. Under a recipe for squash pie is the note, like an afterthought, ''Pumpkin pies are made in the same way.'' But the pumpkin has long had a much bigger role and greater versatility in other parts of the Americas." [article continues to use of pumpkins in Latin America]
...
http://www.astray.com/recipes/?show=Pumpkin%20soup%20(american)pumpkin soup (American). Categories
None
Yield
1 Servings
Measure Ingredient
3 tablespoons Butter
1 large Finely chopped onion
1 medium Carrot, finely chopped
1 can Chicken broth
1 cup Water
1 can (1 lb) pumpkin
1 teaspoon Salt
¼ teaspoon Each pepper, cinnamon, ginger
⅛ teaspoon Nutmeg
Light cream or half and half
Melt 3 T butter and saute 1 large finely chopped onion, 1 medium carrot - finely chopped, till golden, about 8 minutes. Add 1 can chicken broth and 1 cup water. Bring to a boil and simmer, covered, 15 minutes. You can use two cups vegetable broth. Puree in blender and and return to pot. Add 1 lb. can of pumpkin, 1 tsp salt, 1/4 tsp each pepper, cinnamon, ginger and 1/8 tsp nutmeg. Heat while wisking until smooth. Simmer 10 minutes. Slowly stir in light cream or half and half and reheat but do not boil. (The recipe doesn't say how much cream, just use your own judgement).
Posted to EAT-L Digest 02 Apr 97 by Jean Jones <bruja@...> on Apr 3, 1997
...
