1 (3 lb. size) pumpkin, peeled, seeded and diced, or if you wish to skip using fresh pumpkin you may use 4 (10 oz.) pkgs. frozen mashed squash
3 c. sliced onions
6 tbsp. butter
2 qts. chicken broth
1/4 c. butter
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 qt. milk or 3 c. milk and 1 c. light cream

Place pumpkin on damp towel to prevent slipping. With heavy, sharp knife, cut open pumpkin and scrape out fibers and seeds; discard. Peel off brittle hard skin. Cut pumpkin into small cubes ending up with 7-8 cups. In large Dutch oven saute pumpkin and onions in 6 tablespoons butter, stirring until lightly brown. Add chicken broth. Heat to boiling. Cover; reduce heat and simmer 30-40 minutes until pumpkin is very tender.

Puree pumpkin and onions in electric blender or food processor a little at a time until all is pureed. Reserve chicken broth.

In large Dutch oven heat 1/4 cup butter until melted; blend in the flour, salt, pepper, ginger and nutmeg. Gradually add pureed pumpkin- onion-chicken broth mixture and milk. Heat to boiling, stirring with large wire whisk until soup thickens. Reduce heat and simmer 10 minutes before serving. This soup freezes well also.