Instead of the usual baked or steamed pumpkin for the holidays, serve it as soup.
Melt butter in soup kettle. Saute onion until golden. Stir in pumpkin, stock, thyme, and bay leaf. Cook over low heat 15 minutes, stirring occasionally, until mixture is smooth. Remove from heat and cool. Stir in cream and sherry and heat thoroughly. Remove bay leaf. Garnish with chopped parsley or chives.