Japanese pumpkin soup:
kabocha has only 30 calories a cup!

One kabocha (japanese pumpkin)
8 cups of chicken broth or vegetable bullion
salt and pepper to taste

Using a very sharp knife, cut the pumpkin in half being careful to do it a little off center to avoid the hard stem.
Scoop out the seeds with a spoon.
Lay the pumpkin face side down on a cutting board, and with a sharp knife firmly cut the dark green skin away from you in short motions.
Cut pumpkin into chunks and put in large pot with 4-6 cans of bullion.  Boil until pumpkin is tender.  Puree in blender or food processor; return to pot and add remaining bullion and water as necessary.  Season to taste with salt and pepper.  It will thicken up as it is refrigerated, so you can just keep adding water to make it the consistency you like. 

Easy (except for the cutting part!) ;-) Enjoy!