I always feel so wasteful when I throw away all that pumpkin pulp so I saved a Tupperware container of the pulp to decide on something to make with it later. I found a cream of pumpkin soup recipe using tofu instead of cream, which works for me because I most likely always have tofu in my house and rarely have cream (and it's healthier). I modified the recipe a little because I didn't want mine to be too onion-y and I didn't have any bacon. I did have some sliced pork in the freezer so I just rubbed some salt on it... Not sure if that made it taste more like bacon..., but it was still super yummy! The bacon/pork adds a nice warmth to the soup while the tofu adds creaminess.
