When you have a large pumpkin left over from Halloween and you can only make so many pies, this is a good recipe to have on hand. After baking my pumpkin, I got just about 4 cups of pulp. Followed the above directions, adding some salt and subbing chicken stock because that's what I had on hand. The shallots and celery looked a bit dry even with about 2 tbsp of oil, so I dropped in a tbsp of sweet butter when I added the carrots. My stick blender turned everything into a nice puree after simmering for a few hours. I got a nice, hearty soup that can be served as is, or add diced chicken and/or bacon for something a bit more substantial. I'll keep this one!