Fall Food at Work PUMPKIN SQUASH RECIPE

Tomorrow I will test the pumkin squash soup recipe and a low calorie salad.   The goal is to have a lot of food for 300 calories or less.   My daughter read the recipe to me over the phone today.  I hope to have some photos to post.   I will also post comments as they appear.  Those of you who tried the recipe, please enter in some feedback  (consistency, flavor, saltiness, whether you have every tried it before, the color, etc.).
I will revise this soon:
Ingredients:  pumpkin, squash, onion, brown sugar, cream or milk, chicken or vegetable stock (personally I would add a baked potato instead of the stock), spices to taste (salt, cracked pepper, cumin).
Directions:  Bake pumpkin and squash in oven covered with aluminum foil in order to keep moist (350 for 60 minutes, or until soft when pierced).   (My friends bake them without removing seeds until they are done, they don't even pierce the skin..... haven't tried that yet, but will definitely do that the next time, much easier and less work overall, a big goal for successful cooking).  Sautee the onion.  Puree (or blend) everything together.  Only place in a little brown sugar.  Add spices to taste:  cumin, cracked pepper, minimal salt.  Heat to boil, add the milk/cream at the very last, and only to make the color appealing, because it won't change the taste.

 I added this photo right before Thanksgiving, this is what the recipe should look like and you can compare it to the one I made......amazing difference in appearance!!!!!