Okay, I am a very lazy chef.

1 can of Pumpkin Puree (unsweetened, just plain pumpkin, the big can)
2 packages of frozen squash
2 large finely chopped onions
1 tbs of minced garlic
pinch of nutmeg
pinch of cloves (powdered)
Olive Oil or Butter.
2 cups of instant chicken broth (made strong). (Double the ratio of powder to water).

Thaw the squash (nuke it) for a few minutes. While this is happening, chop and fry your onions until they are just transparent, in the olive oil. Then slam some of the spices in, you can add some salt and pepper if you wish. You can add more spices if you feel the urge later.

Then add the large can of pumpkin, and stir. Add the thawed squash (it's okay if it's still a tad frozen, it will warm). Then to make the soup less thick add your double strength broth. Bring it slowly to a boil. Serve hot.

Paint your nails orange, that way your significant other thinks that you have been slaving over a hot stove all day.

I made this last week. I told Adam that I actually boiled down "real" pumpkins and squash and he believed me. In reality I was watching CSI Miami, and drooling over David Caruso.