You know, almost all of those look very good to me, and since winter is setting in quickly here, all the better.
Here's my recipe for one of my favorite soups, Moroccan Pumpkin Soup. I have over 60 lb. of pumpkins (Kabochas) from my vines, still hanging on in the garden (I've picked over 1/2, and they'll keep pretty well over the winter):
Moroccan Pumpkin Soup:
2 cups cooked chickpeas (1 cup dried, washed and soaked overnight and then cooked 1 1/4 hours, or canned)
3 Tbls olive or vegetable oil
2 leeks (white and light green part only) or 2 large onions, chopped (about 1 1/2 cups)
8 cups of broth (or bullion)
2 1/2 lbs pumpkin, about 4 cups (after mashing), baked, parboiled or canned. (Bake or parboil until soft, pumpkin or other winter squash. Seed, halve and bake cut side down or peel, seed, chop and parboil, until soft)
2-4 Tbls sugar or honey
2 tsp ground cinnamon, or 1 (3 inch) cinnamon stick
1/8 tsp ground allspice (or nutmeg, or a pinch of ground cloves)
about 2 tsp salt
ground black pepper to taste
Heat the oil in a large saucepan over med-low heat. Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
Combine the broth, pumpkin, chickpeas, sugar, spices, salt and pepper and heat until boiling point. Reduce
heat to low, and simmer. If using the cinnamon stick, simmer for 15 minutes and discard stick. Check for seasonings. Combine with cooked leeks or onions.
Serves 8.
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