Pumpkin Tomato Basil Soup

I had a baking pumpkin to use and didn't want to make a pie so I found this soup recipe to try. It was delicious!

1 Small Pumpkin
1 can tomato puree
4 cups Chicken Broth
6-7 Carrots, peeled and sliced or diced
1 Medium Onion
2-3 cloves Garlic, chopped
1 cup Mushrooms, sliced
2 Tablespoons Basil, chopped
1 Teaspoon Salt
1 pinch Ground Pepper
1/4 cup Cream (optional - I didn't use any but it would make it creamier)
1 Teaspoon sugar

In a large pot, put Chicken Stock, pumpkin and carrot. Bring to a boil, then reduce to simmer for 1/2 hour.
Sautee onions and mushrooms until browned.
Puree all ingredients in a blender. Place pureed soup into the soup pot.
Add spices, sugar and cream at this time.
Simmer for 10 minutes.

It makes a lot - probably 15 servings.