That looks yummy!
I always have pumpkin in my fridge. There's so much to do with it besides soup. For my soup I simply cut up the pumpkin and add some carrot, onion, garlic, pimento (just a little) and finish off with nutmeg. For a creamy soup I blend that mixture, adding a bit of milk.
I love curry pumpkin! Peel and cut up pumpkin. Chop up some onion (small, not fine), smash some garlic. Sautee the onion and garlic in a little oil - I like using coconut oil for this - and when soft add salt, pepper, a few pimento berries that have been dry roasted and crushed and some Jamaican yellow curry. Cook for a few minutes until you "smell" the spices cooking. Add coconut milk and simmer until the pumpkin is cooked through. If too much liquid, raise heat and reduce.