pumpkin soup recipe 911

Just to let you know I dont think anyone will reply to this because we arent allowed to share recipes on here. If you PM your friends and see if anyone knows through PM then you may get moree answers than as a discussion. Didnt want you dissapointed!

I've made a pumpkin-like soup before, but I don't really have a recipe. I'm not a huge fan of pie (except pecan), and I needed something to do with all the pumpkin pie fillings and yams my uncle had dropped off. No way I would ever throw the stuff away, even if I don't use it all the time. I ended up making a smooth, tomato-like (in consistency) soup that I ate with some bruschetta rubbed down with massive amounts of garlic. I sauteed some onions, celery and carrots in some butter until soft. I added a bay leaf and a teaspoon or so of freshy minced garlic. After a heavy pinch of salt and pepper and another few minutes on medium heat, I threw in 2 cans of chicken stock and let it come up to a simmer. After that cooked for about 20 minutes, I added a can of pumpkin filling (so, if using fresh pumpking, I would say 2 cups) and 1 cup of heavy cream. I simmered this for 20 minutes or so and then took the stick blender to it after removing the bay leaf. I finished it off with a little bit of nutmeg and a few dashes of red pepper flake for a spicy boost. It had a pretty good flavor I thought. Really savory, and the pumpkin's natural sweetness played well with the little bit of spice and the mildness of the cream. It wasn't a fill-you-up kind of soup, but it will work well as a first course or something. Of course, you can tinker and toil around with all kinds of combinations. The pumpking pie filling was sweeter than what fresh pumpkin would be, and truthfully, it's probably better fresh -- more savory and a deeper, richer flavor I imagine. Something along those lines would probably be great garnished with some toasted pumpkin seeds and maybe some pumpkin bread crutons. I think I might make some before New Year's.