Hmm. I made a very tasty pumpkin soup last week but it wasn't very orange by the time it was cooked....
I sauteed some onions and garlic til soft, added about 6 or 7 medium potatoes, a small pumpkin (took forever to peel and cut), water, small amount of vegetable bouillon, bit of marmite (my magic ingredient in everything...) and some thyme.
Added some double cream after it had cooked (for about 30 minutes). I then mashed it up.
Those both sound nice - I was only thinking of really orange to amuse the children on Saturday as we won't be doing much on the Halloween front otherwise. They'll prefer tasty soup than orange though !
Had yummy soup the other day, roasted the pumpkin in oil and seasoning, softened onion in a pan with herbs, added the roast pumpkin and some stock and simmered. Shoved it in the blender, simmered a bit more and added some cream. Was orange and tasty
im pretty sure ours was orange. I got my recipe fromt eh farm where we picked the pu mpkins. It was really simple, jsut fry and onion, then add a tsp of coriander powder, and a tsp of Cumin powder, stir for a couple of minutes then add cubed pumpkin and stock. The kids loved it, but they prefer carrot soup.