Savory Pumpkin Soup (printable version)
Not sweet, but savory.  Butternut squash may be substituted for the pumpkin. 

3 cups fresh pumpkin, mashed
2 stalks celery, finely chopped
1 onion, finely chopped
1.5 cups chicken broth
2 cups milk
3 tbsp margarine
3 tbsp flour
2 tbsp parsley
½ tsp nutmeg or to taste
1 tsp cinnamon or to taste
½ tsp thyme
salt & pepper to taste 

Lightly sautee onion & celery until limp and translucent.  Add the chicken broth, flour, mashed pumpkin & milk.  Slowly bring to a rolling boil stirring constantly. Add parsley & remaining ingredients.  Adjust spices to suit your taste.  When thickened at the boil, remove to a blender or food processor & blend until slightly smooth.  Serve warm.

Fresh pumpkin is easily made by cutting a medium sized sugar pumpkin (about 8 to 10 inches in diameter) into about 2 inch squares.  Steam over boiling water until very tender, about 15 minutes.  Allow to fully cool.  Cut away outer skin.  Mash pumpkin meat with a hand masher.  1 medium sized pumpkin will yield about 2 to 3 cups of mashed pumpkin.