Pumpkin and squash soups

Pumpkin and winter squash give soups a natural sweetness and a velvety texture when puréed. They are popular in autumn and winter and appear in smooth blended soups, in Caribbean and Latin American celebration soups, and as chunks in hearty meat and vegetable stews.

SoupWiki lists 12 soups with pumpkin and squash. Typical total cooking time is about 80 minutes, ranging from 45 to 210 minutes, and a serving is roughly 200–650 kcal (estimates). The quickest is Turkish Pumpkin Soup (~45 min) and the lightest is Turkish Pumpkin Soup (~200 kcal). 3 are vegetarian (none vegan). All are served hot. They come from 11 countries, most often Trinidad and Tobago, Chile, Haiti.