As written circa 2004:

Peppery Pumpkin Soup
From the American Heart Association Quick & Easy Cookbook

16 oz. can plain pumpkin
10-1/2 oz. can low-sodium chicken broth
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. black pepper
dash of ground nutmeg
12 oz. can evaporated skim milk
1/4 c. lowfat sour cream
1 Tbs. toasted pumpkin seeds (optional; garnish)

In medium saucepan combine pumpkin, broth, salt, onion powder (you may
use finely minced onion), pepper and nutmeg. Cover over medium-high
heat until bubbly, about 10 minutes, stirring occasionally. Stir in
evaporated skim milk. Heat through, about 5 minutes, but do not boil.
Spoon into 4 bowls to serve and garnish with a dollop of non-fat sour
cream and pumpkin seeds if desired.

This recipe isn't at all spicy; I use cayenne pepper to punch it up.
----
Okay, don't ask me why it called for low-sodium chicken broth then you
add salt to it. I'm not a particular fan of low-fat sour cream, either.
No need for sour cream, in fact. Or a garnish of pepites (pumpkin seeds).

This invites the age old debate about canned pumpkin. Is it really
squash in the can? Who really cares?

This is a quick and easy soup. I use a stick blender to puree it in the
pan in on the stovetop. I add a bit of dried tarragon. I find tarragon
works well with winter squashes/gourds.

Jill