Recently served at the 32nd annual summer Lunch on the Mountain (although we missed one year), this soup was deemed quite acceptable by all. The recipe came from Gourmet, May 1997, and was attributed to the Hotel Bel-Air in LA. This is the original recipe. However I often taken a few liberties with it depending on what we have on hand and never use as much oil as the recipe calls for.
During our restaurant days, I bought up the rest of a pumpkin patch every year after Halloween so we could continue to make pumpkin pies until spring. I still buy pumpkins every fall, although not on quite such a grand scale. I cook them and freeze the puree. So when I saw this recipe at Whole Foods Market, it seemed like a natural.