This is a variation on a standard dessert pumpkin soup that I like a whole lot and works super well as an entremet or to take the place of candied yams if you want to have something that kind of does the same job but is new to the table:
20oz broth (chicken or vegetable), 1qt heavy whipping cream, 1/2 stick butter, 2-3# flesh from a ripe pumpkin, 1 dozen whole cloves, 1tbsp allspice, zest of one lemon, 1 1/2-2 cups honey (I prefer something with a less distinct taste than clover or berry varieties, you lose the pumpkin if the honey is too flavorful), two whole star anise, 1tsp kosher salt or seasalt.
Steam peeled and de-seeded pumpkin flesh until tender. Puree with a wand or in a cuisinart or even whatever you would use if you were mashing potatoes. Set aside. Bring liquids to a simmer then drop temp to just below that. Add butter, salt, zest, allspice. Put star anise and cloves into a cheesecloth spice bag and add to the rest. Cover and let go for a good hour to an hour and a half checking to make sure it's not simmering. Uncover and remove spice bag and then begin to add in the pumpkin mash until it's something like a vichyssoise (or however thick you want it this is just how I like it, obv). Now begin to add the honey to taste. I like mine slightly less sweet than a pumpkin pie. Serve with lightly whipped whipping cream (think sour cream on borscht), with a Teddy Graham or small tea biscuit sitting on the whipped cream.
Note: you should be able to sub vegan all the way here and canned pumpkin DOES NOT WORK.