Step one: Get a whole pumpkin
Step two: Put it in the oven.
Step three: Eat tasty soups.
I read a cool recipe like this in Animal, Vegetable, Miracle a few months back, and wanted to try it out. But I hadn't remembered it, so I made it up.
I sauteed leek and garlic in olive oil, with thyme, rosemary and bay leaves. While this cooked, I took the top off the little pumpkin (would have been less than 2k, just) and removed the seeds. There wasn't much room in there, so I scraped out some of the flesh and threw it in with the leeks. I added chicken stock to the leeks too, and warmed it. And there was a spare potato lying around, so that was thinly sliced and tossed in too.
I poured the stock mix into the shell, put the pumpkin on a tray, and put it in the oven for about 2 hours. It held up very nicely. Oozed a fair bit of sugar, which went black and sticky. I stirred it a fair bit. The liquid was never boiling, but was always warm. The flesh began to soften enough to scoop into the soup after about an hour.
The resulting soup was lumpy, sure, but quite tasty. I didn't feel like blending it. I threw some roughly chopped rocket over it for token green (and I have an absolute surfeit of paving rocket at the moment). It was nice with bread and butter.
I came back to the left overs about an hour later. The skin peeled back from the remaining flesh very easily. I sliced it into wedges, and scooped it into containers. I now have lots of tasty roast pumpkin flesh, and no idea what to do with it!
The original recipe is here, and I think I'd like to try this way next time. Sounds like a tasty soup too.