No-cook soup - I think you have the concept for a cookbook there!

I speculate that boiling it would ruin the flavor. Like boiling gazpacho (shudder).

It's wonderful when things like that have a happy result. You'll never repeat it, though!

Sounds delicious! Will you eat it chilled? Will it get garnished or have sides?

I had a roasty toasty day, following the soup. Thinned the soup a bit with a little green stock and heated it (no boil, but, John, it's all already cooked so I don't think it would be like boiling gazpacho!), and served with toasted spiced eggplant spears (pretty with the orange soup). There's more soup, and I've been thinking it might be good with a toasted cheese floaty, but maybe potato rather than crouton. I've also considered stirring in a little mascarpone and a little sprinkle of finely chopped parsley or tarragon.

I make what I call "squash squash" soup that seems a bit along the same line.

I maybe about three summer squash and chunck them up in a broth and cook until they are just bit soft. Then, take out about a third of them, put them aside .Continure cooking the ones stil in the pot until thay are soft and then puree them in some of the broth.

Then I sautee up some onion in a bit of butter until brown and dash in some flour for thickening and combine it with the puree, then add in the reserved squash. So, you have a soup base that is thickended with squash pureed in a broth , and you have the tender chunks as pieces.

Sometimes I will add chunks of boiled potato. Or, you coudl add rice or have it with noodles., or take the old bread and toast it up with some olive oil or butter, rather like a large crouton, and break in into bowl of soup, or make nice toasty cheese toast and have that with it.

I always grace with some cheese on top---any kind you like.

You can chuck in anything that you want. Sometimes I will fry up some chilies, or add some fresh corn, or roasted peppers, what ever appeals to you.

You could also do much the same thing with the winter squash, like your pumpkin.