Here's one that my Jamaican friends taught me that I have been using for years.

6-8 cups calabaza cut into large cubes
6 cups (or more, depending on how thick you want the soup to be.
1-2 cloves of garlic, minced.
1 small onion diced.
1 whole scotch bonnet pepper - leave this whole
1 cup coconut milk
4-5 scallions sliced thin. I only use the white and light green parts.
Fresh or dried thyme to taste.

Sauté the garlic and onion in a small amount of oil in the bottom of a large pot. When garlic is light golden add broth and pumpkin and bring to boil. Add whole scotch bonnet and cook all until pumpkin is soft. I also add the scallions about five minutes before the pumpkin is completely soft. Remove pepper and use potato masher to mash the pumpkin as much as possible. Then put in blender and puree (you will probably have to do this in batches). After all is puréed put back in soup pot add the coconut milk and thyme to taste. Let simmer at medium low heat for 20 minutes or so.