Every fall I become some sort of squash-crazed lunatic and buy more winter squash than any human really needs-- I dutifully roast and puree it, and then spend the rest of the year trying to find ways to use up the quarts of puree I've stashed in the freezer. I know this is a bit early for fall pumpkin recipes, but thus is my madness revealed-- I'm currently stepping up pumpkin consumption in an effort to make room for the new batch that I'll be working on in a couple of months.
Anyhow, I started with this recipe from Epicurious. My version is a bit thicker, omits the salt and sugar, and increases the spices a bit. I like that it's not a sweet squash soup, but cheesy and savory, and easy too-- nothing needs to be sauteed. You just stir things together, add some spices, simmer, and you're done. Autumn any time of year!
Little Punkin Soup
1 cup low sodium chicken broth
1/4 cup whipping cream
1 cup pumpkin or winter squash puree
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground coriander
1/8 tsp ground nutmeg
1/2 cup shredded cheddar
Bring the chicken stock and cream to a boil. Whisk in the pumpkin puree and spices. Let simmer 10-15 minutes. Remove from heat. Whisk in the shredded cheddar. There you go. Slurp it down.
If desired, you can remove a portion for the baby and then add salt to the rest for the salt-loving grown-ups.