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I found one two years ago in All recipes. Smelled great was awful. The one we tried last night was from the vitamix book. Called for chicken/veg. broth, pumpkin, onion, garlic, cayenne pepper, nutmeg, brown sugar and coconut milk. It smelled terrible and from the look of my son's face tasted even worse. Poor kid.
I don't know if I want to try again.[B)]
Eating real foods is not too difficult. Check this thread for lots of ideas:
I think (having never made pumpkin soup--I like butternut squash soup too much) that part of it has to do with the water content in pumpkins, which varies. Most pumpkin in baked goods is canned pumpkin, because fresh pumpkins tend to be really watery. (In cooking school we were told that even super-high-end restaurants use canned pumpkin for pastry, because it's just too much of a crapshoot with fresh.)
I also think cooking the pumpkin separately to al dente and just stirring it in the soup at the end might lessen some of the mush factor.
If it were me, I'd just cut my losses on the pumpkin soup, and eat my pumpkin as pie filling.
Have you ever had Welsh Rarebit? I have a wonderful recipe for Pumpkin Rarebit Soup that I just love. I grew up on Welsh Rarebit as a kid and this has a very similar flavor, but with cooked pumpkin as the base. If you're interested, I'll look for the recipe.