I have a vested interest in finding the best ways of cooking up pumpkin. As a result of a pumpkin growing contest that we held here, with the kids, we now have over 50 pounds of the stuff to work my way through.
Yes, I can chutney, yes I can pie, and I'm going to donate a pumpkin curry for 10 to the Harvest Festival supper (Lucky people. Sadly, I will be otherwise engaged...), but even with those options up my sleeve. I still can't avoid soup.
I have to say that the recipe I used didn't really give me the pumpkin epiphany I was hoping for, but it was OK as pumpkin soups go. However, in a moment of inspiration, I toasted some walnuts with some rosemary sprigs and sea salt, and sprinkled this on top. It was also very tasty with some blue cheese crumbled into it for lunch today. That's the thing about making a vat of pumpkin soup - there's lots left over. Not necessarily something to be completely excited about, but it'll keep you fed for a few days, and it does look quite pleasing.