I just made pumpkin soup combining several recipes that I found. I also had to make a few phone calls to some friends of mine in JA to ask for their advice. I had to use Butternut squash as I live in the mountains of Western Maryland and the nearest carribean market is about 150 miles away. Here is the recipe that I used.

3 1/2 cups butternut squash peeled and cubed.
42 oz (or so) of chicken broth
1/2 sweet onion
2 cloves garlic
4 scallions, sliced thin
1 bay leaf
4 sprigs fresh thyme (I added a little more dried thyme because the fresh thyme didn't give it enough flavor)
1 bay leaf
1/2 cup (or more to taste) coconut milk. (I used a 1/2 packet of Grace powdered coconut milk and mixed in with 1/2 cup water).

Saute onion and garlic in a little oil in the bottom of a soup pot. Add the chicken stock, squash, scallion, thyme and bay leaf. Cook until squash is soft. I then used an old time potato masher and mashed the squash. After the squash was mashed I added the coconut milk. Then, pureed it in batches in a blender.

It was so delicious that I made my second pot of it within two weeks.

For those of you who do not have a caribbean market nearby, here is a website that I found that has the calabaza pumpkin as well as the Grace coconut milk, patties, Ting, Sorrel juice with ginger, and a lot of other greath things. The web address is as follows:
http://www.sams247.com

I'm not sure how they would ship the pumpkin. They shipped patties to me by FedEx 2 day ground and used dry ice. Had a great Jamaican lunch for my friends -- they love it.