This recipe comes from website FrenchEntree.com: the guide to property, holidays and life in France. This particular recipe comes from the Lot and Quercy (regions of France) section. Here's what it has to say about pumpkins: "In the colourful markets of France, the October stalls are awash with vast orange globes. Old ladies brandish fearful looking knives as they slice off precisely the amount you require - and woe betide your fingers if you don’t stand back. It’s a phenomenally popular vegetable here and rightly so." They are comparing it to other places where you have to buy the whole pumpkin, and feel cooks don't us it as much as they should when you have to buy so much more than you need. They have a point. It would be much easier to chop up or just roast a slice rather than having to tackle an entire pumpkin. I liked this soup because I like all the ingredients separately. The Hub doesn't like tomatoes or red peppers, so passed on the soup after the first bowl.