I boiled down what was left of a rotisserie chicken for broth and chopped up the meat that was left (about 1 cup, white and dark, no skin). Stuck that in the fridge. Then:
1 butternut squash, peeled and chunked (and straight out of our garden!)
1 pie pumpkin (small), peeled and chunked
broth from the chicken
kernels from 2 ears of corn
boiled for an hour or so, until the squash was soft. Added in the chicken and pureed in my food processor. Added a tiny bit of nutmeg, salt and pepper.
It is sooooooo good. Really rich and smooth flavor that could benefit from being thinned out with milk, but Charlie can't have milk and he's my pumpkin-eater. From my rough calculations, the whole pot is only about 900 calories, so there's an added bonus.
Hm. I bet I could do this with leftover thanksgiving turkey!