Yesterday I made pumpkin soup.

1 red onion, chopped
4 cloves garlic, chopped
some sort of oil (I used a lightly-flavored olive oil)
1 medium-sized cooking pumpkin, peeled and seeded and chunked
1-2 tsp “better than bouillon” (vegetable) dissolved in a little water
1 tsp tamarind concentrate
~2 tsp hot pepper flakes or to taste

Saute the onion in oil until almost translucent, then add the garlic and saute a little longer. Add the pumpkin, bouillon, and enough water to cover (or use that much good vegetable broth), and simmer until the pumpkin is soft. Puree everything and return it to the pot. Take 1/4 cup or so and mix it in a measuring up with the tamarind paste, then add that back to the pot in batches, stirring it in and tasting as you go. Add hot pepper and simmer until the flavors blend.

This’d be nice with some coconut milk. I might try a little star anise in it, maybe some basil if I had any.