We grow pumpkins and the other ingredients for this soup so easily in our climate. Click on the link for the recipe.
With our indigenous “pumpkin”, calabaza squash, in full season we buy a wedge every week and I try a new recipe. Epicurious.com has been a good source for recipes, some are great as is, and others, like this one, needed some tweaking. Here’s my version which turns out to be very much like those I had in South East Asia. Note that the roasting of the shallots is important for the flavour.
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