We only had one tiny little pumpkin in the garden this year. Then there was a big wind storm and the dang thing picked itself right off the plant! So, it was either a pie or a soup for this guy and with the chilly weather I opted for a thick, creamy soup.
Because it was such a small pumpkin I added a butternut squash to the soup as well since I was doubling the recipe. So it became a "winter squash" soup.
I didn't have any tarragon and so I used fresh sage from the garden. I love the combination of sage and squash anyway. And I skipped the milk and just used broth, but it was plenty creamy. Adding potatoes makes you almost believe there's dairy in the soup.
After day two or three in the fridge, when the soup was looking less exciting than that first delicious bite, we tossed in some leftover beans and rice. It totally revived the soup and made it into something entirely different, sort of a south of the border, hearty stew. Not exactly the pumpkin soup I had in mind when I started, but perfectly delicious and satisfying in all its various incarnations along the way!