I found two recipes in my old handwritten recipes that may be of interest. Sorry but cannot gntee the results ......have never tried them but if they are good let me know please ;)

HARVEST PUMPKIN AND ZUCCHINI SOUP
:note to myself..if you dont peel the zucchinni the soup will be green in colour, if peeled will be pumpkin - coloured.

3 cups peeled cubed pumpkin or squash
3 cups cubed zucchini
2 medium potatoes, peeled and cubed
1 large onion sliced
2 cups chicken stock
2 tbsp vegetable oil
2 tbsp chopped fresh parsley
2 cloves garlic chopped
3/4 cup 2% milk
1 tsp dried basil or 2 tbsp chopped fresh

fresh mint leaves or chopped fresh parsley for garnish
Combine pumpkin, zucchini, potatoes, onion, chicken stock, oil parsley, and garlic in a large saucepan. Cover and simmer stirring occasionally, for 45 minutes, or until the veggies are tender. If stock simmers down, add water to reach original level. Puree mixture in batches in a food processor or blender. Return to saucepan. Add milk and basil and reheat. Garnish each serving with mint leaves or fresh parsley.

PUMPKIN SOUP

2 tbsp butter
1 large onion finely chopped
1 clove garlic crushed
1 potato finely chopped (unpeeled)
3 cups chicken stock
1/4 tsp grated nutmeg
1/4 tsp curry powder
1/2 tsp dried marjoram
1 tsp sugar
salt and pepper to taste
1 tbsp lemon juice
1 1/2 cups pumpkin puree (about 1 pound fresh or a 14oz can)
1/2 cup heavy cream

Melt butter in a large saucepan and fry onion, garlic and potato over medium heat until onion is transparent. Stir in remaining ingredients, except lemonjuice pumkin and cream. Increase heat and bring to a boil. Reduce heat and cover, let simmer for about 10 minutes or until the veggies are tender. Leave to cool slightly and puree in a food processor or blender and return to saucepan. Stir in lemon juice and pumpkin and heat through. Adjust seasoning and pour into soup bowls. Swirl a little cream into each before serving.

Reminder - let me know....
hugs
Deb