I made pumpkin bisque last night, and happily cheated by using canned pumpkin instead of roasting the little guy in the pic above. It's an extremely simple soup (basically two ingredients) and the topping below make it killer delicious. The concept of taking building a soup like this is from one of my favorite food writers, M.F.K. Fisher, writing about borscht.
1 15-oz can pure pumpkin purée (not pie filling)
3-4 cups chicken or veggie stock
pinch of curry powder
salt & pepper to season
In a pot, whisk together the pumpkin, stock, and curry powder, adding the stock a little at a time so that the soup doesn't get too thin. Simmer 10-15 minutes, until heated through. Season well with salt & pepper.
You could also add cream at the end if you wanted too, but once you add the stuff below you won't miss it.
Homemade croutons, made with olive oil and seasoned with salt, pepper and fresh sage