This is how I make my pumpkin soup these days…
1 whole large Jap pumpkin
3 large potatoes, peeled
2 large brown onions, peeled & quartered
few large cloves garlic, peeled
Massel Vegetable Stock Powder
oil
pepper
Roast pumpkin, onion and garlic in a little olive oil until browned. Boil potatoes, diced, in about 3L of water with 2 tbspn stock powder. When potatoes are soft, pour in roasted vegetables and boil for a further 10 mintues. Blend with stick mixer. Add freshly ground black pepper. If soup is too thick (depends on the pumpkin), add a splash of milk. Serve with bread. Freezes well.