I finally baked the pumpkin my daughter got for me today! I don't know why anyone would buy canned pumpkin when they can get fresh pumpkin. I have enough in the freezer for pies for both Thanksgiving and Christmas and plenty for pumpkin bread and cookies and even pumpkin soup, all for about two dollars. Ten cups of fresh pumpkin!
There was a little over a half cup left when I'd portioned it out for the freezer, so I made pumpkin soup for supper. I read a couple of recipes then I winged it because I didn't have everything they called for and I didn't have enough pumpkin anyway.
I made a cup of chicken bouillon, added about a teaspoon of dehydrated onion and a couple of shakes of powdered garlic. I cooked that, then thickened it with flour (mixed in cold water), then I put in the pumpkin, some salt and pepper, a strip of bacon that had been cooked and crumbled and a good dollop of plain yogurt.
Wow, was that good! The problem was that I can never duplicate the exact flavor because I didn't write any of it down and most of it wasn't measured to begin with. I'll try again, though, because this is going to become a stock recipe in my kitchen!