To make pumpkin soup, simmer 1/4 cup water and 1 chopped onion for three minutes. Add 1/2 cup water, 2 cups vegetable broth, 1 15-ounce can of pumpkin, 1/2 teaspoon cinnamon, 1/8 teaspoon pepper and 1/4 teaspoon nutmeg. Cook for five minutes, add 1 cup milk, and heat through.
To make pumpkin soup with applesauce, saute 1 onion in 2 tablespoons unsalted butter until the onion is soft. After the onion is soft, add 2 tablespoons of flour, and cook the mixture for one minute, stirring frequently. Add 6 cups chicken broth, 1 cup sweetened applesauce, 15 ounces pureed pumpkin, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg to the onion, and simmer for 20 minutes over low heat. After 20 minutes, add 1 cup heavy cream and black pepper to taste, and simmer until the mixture is heated through.
To make creamy pumpkin soup, saute 1 onion, 1 minced garlic cloves and 2 teaspoons brown sugar in 1/4 cup unsalted butter until the onion is soft. Add 14 1/2 ounces chicken broth, 1/2 cup water, salt and pepper to the onion. After 15 minutes, add 1 15-ounce can of pureed pumpkin, 1 12-ounce can evaporated milk and 1/8 teaspoon cinnamon, and cook for five additional minutes. Puree the soup in a food processor before serving.