Many pumpkin soup recipes, and most creamy pureed vegetable soup recipes in general, assert the superiority of roasting fresh vegetables to puree into the soup.

Sauté onion in butter in a medium saucepan until tender. Add 1 can of chicken broth; stir well. Bring to a boil; cover, reduce heat and simmer 15 minutes.

1 onion. 1/4 teaspoon ground ginger. 1 teaspoon thyme. 4 cups pumpkin puree. 1 cup water. 2 cups skim milk. 1/4 cup grated Parmesan cheese. 1 tablespoon chopped fresh parsley ...