OK so I don't have exact proportions but my killer pumpkin soup recipe is really simple.

Sweat a couple of onions for about 10 minutes then add chopped buternut pumpkin. Cover with chicken stock and simmer for a couple of hours. Put it through the blender then add a tin of coconut cream. Stir through then if you have thought ahead leave it refrigerated for a day or so - it is always better on the second day.