One of the fun things about living abroad is learning about other cultures' culinary customs. I've discovered that pumpkin is a huge part of international diets. From South Africa, to the UK, to China, etc. Growing up, the only thing we used pumpkin for was pie and jack-o-lanterns...occasionally a gift of pumpkin bread would appear at our house during the holidays.
I have taken a British friend of mine's recipe for pumpkin soup and made it low fat by making it broth-based instead of cream-based.
2T olive oil
1 onion, finely diced
1 small pumpkin
2 sweet potatoes
1 white potato
1 bulb garlic
1 liter water (for thinner soup increase liquid to your liking)
2 veg or chix stock cubes (or 1 liter veg or chix broth)
salt and pepper to taste
Sautee onion in olive oil. Roast all other veggies for 1 hour at 350 (175 C). Mash all veggies except carrots together. I like to dice the carrots...gives the soup a little texture. Add broth and veggies to onion. Bring to a boil, then simmer for 20-30 minutes. Salt and pepper to taste and voila, yummy, healthy, homemade soup.
I made it last night and served it with roasted garlic beer bread.