I use a butternut squash. I tried a US pumpkin and almost cut my fingers off trying to cut it up. I find it's best to cut the squash in half and bake it about 30 min or till soft so you can scoop it out instead of peeling. I don't really have a recipe so when I make it I do a search online and use what sounds good to me. I boil chicken (with bones) in water with bay leaf, thyme, pepper, carrots and maybe some other stuff but can't remember. I would add onion but my husband doesn't eat them. I remove the chicken and take it off the bones and cut it up. Slice the carrots. Strain the broth and mix it with the cooked squash. You may have to use a mixer to blend it. I usually add some milk or half and half. Add the chicken and carrots and simmer maybe 30 minutes. It's a chunky soup like Alfred's but if you like it smooth you could puree it in the food processor.