From an American Heart Association Cookbook. Ingredients as published:

16 oz. can pumpkin (NOT pumpkin pie filling!)
10 oz. can low sodium chicken broth
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
12 ounce can evaporated skim milk
1/4 cup nonfat or lowfat sour cream for topping
1 Tablespoon unsalted pumpkin seeds (optional)

You know the drill. Combine everything except the obvious toppings
together, heat until hot and top with a dollop of sour cream and garnish
with pumpkin seeds.

I add a lot more pepper to it, including cayenne and a few dashes of hot
sauce. I don't use low sodium broth. (IMHO Low sodium broth sucks.) I
add dehydrated minced onions rather than onion powder and also add
finely minced garlic. And salt.

I can imagine a bunch of folks here adding curry powder, ginger, soy or
teriyaki sauce, all sorts of things to make this into a totally
different type of pumpkin soup. That's cool.

Sheldon will be along any minute to claim it's not Pumpkin.

Jill