ok this is a great cold weather starter dish , although we sell a lot in our shop in the winter as a meal , a big bowl of soup and a few slices of toast and they go away happy . i dont have accurate measurements , because i have made it hundreds of times and just do it , so i know what i need to put in by taste . if you start with about 5 pound of peeled pumkin or there abouts( i like to use jap pumpkin but any will work ) , cut it in to chunks about egg size , then do the same with 2 or 3 taters and 1 or 2 onions , throw all that in a pan with enough water to get it all covered and or floating . turn on the stove bring it to the boil , then add 3 or 4 chicken stock cubes ( think you guys might call them bullion ) i also add some of what we call chicken salt about 1 heaped table spoon. dont know what you call that , its the stuff that they put on your fries in the big chicken joints , looks like yellow salt .and throw in a bit of white pepper now too not to much cos we can add more later . when the veggies are soft take off the heat and let it cool for a few minutes so we dont crack the jug on our blender , then just take half a jug at a time and wizz it up in the blender untill there are no lumps, and pour into a big container.when you have it all blended and together give it a stir if it is to thick add a little water not to much this soup should be fairly thick then stir in some more pepper and salt if it needs it ,i like to have just a little subtle peppery tatse . if your soup is to thin but it shouldnt be you could boil it uncovered for a few minutes to thicken it .i serve mine as it is, some people add a blob of cream to each bowl , keeps for 4 pr 5 days easy in the fridge you can make it up in advance for a function.or you can make a massive batch and freeze it in plastic bottles here is a pic of jap pumpkin cos i dont know what you guys call them i grow about 10 acres of them and grey jarahdale pumpkins every year.