I LOVE pumpkin. When my hubby and I were in St. Lucia this summer at an all inclusive resort I was freaked that there would be nothing vegan for me to eat, but I was so wrong. The head chef met with me and between him and his soux chef (who was vegan!!!) they made me some amazing food.
The best thing I had was their pumpkin soup and they gave me the recipe:
1 large onion chopped 2 cloves garlic a smidge of olive oil 6 cups chopped pumpkin (you can peel it or not, I don't) 3 cups peeled chopped potato 1 large carrot chopped a pinch of habenero pepper (you coudl skip this if you don't like spicy) 5 1/2 cups veggie broth a good size pinch of nutmeg a teaspoon or so of lemon juice salt and pepper to taste
Cook the onion and garlic with the oil on medium low until the onions are soft, but not browing. Add the veggies and pepper and cover and sweat on medium low for 12 minutes or so. Add the broth and nutmeg and bring to a boil then reduce to medium low for about 20 minutes (this will really depend on the size of your chopping), until the veggies are all tender.
Let the soup cool a bit and add it to the food processer and blend it up smooth. Transfer back to the pot and stir in the lemon juice and salt and pepper to taste.
I use about 1/4 of habenero pepper and it seems to get even hotter the next day so if you don't taste enough spice maybe add a little black pepper or red pepper flake to your bowl and wait until the next day toadd extra habenero.
You can also use any other kind of winter squash. This is good with beans or barley in it too.