I don't really use a recipe for pumpkin soup. I usually cut up pumpkin into about 1 inch cubes, then roast (not practical, if your oven has given up, Gail, sorry). Alternatively, boil pumpkin chunks in water or stock. Meanwhile, fry some chopped onion(s) and garlic in a saucepan. Then, remove some water / stock and combine onion mix and pumpkin with some water / stock - better too lttle than too much water as you can add more, but too much means watery soup that is more difficult to correct. You'll probably need to adjust seasoning by adding more stock cube / salt / pepper, spices such as cinnamon / nutmeg / chilli / paprika etc as cooking progresses. End by using hand mixer to liquidise soup. A swirl of plain yogurt / sour cream is a nice addition to a bowl of pumpkin soup.