I was going through old cookbooks that have been passed on along the years. I found one that my Mother in Law gave me that is titled “Light Cuisine” Cook Light ~ Eat Right, presented by Professional Home Economists in 1979. The recipe that most intrigued me was the pumpkin soup. I had never made it before and I had everything in my pantry at home. The woman who shared the recipe is Barbara Gershman. She mentions that a student shared this recipe for their annual foods class Thanksgiving feast and it was a tremendous hit! Notes: This soup can be made ahead and refrigerated. The soup can be enjoyed hot or cold. If it rests in the fridge overnight, it will be thicker the next day. Optional: add the Garlic Kale Sesame topping over the soup before serving.