Some pumpkins that you can buy for making into lanterns are grown principally with lantern carving in mind. That is to say, they are varieties that grow to a good size and have skin and flesh that is suitable for easy carving. You can't argue with that. Some of the pumpkins I grow have skin so tough that I literally have to take a hacksaw to them and then kind of prise the flesh off the skin. It is such an unpleasant job that it puts me off tacking them - although their bulletproof skin does mean they keep really well, fortunately. However, sometimes lantern pumpkins can be a bit naff for eating, with spongy, watery fresh that smells a lot like melon or cucumber. If you have one of these then pairing it with the denser and more flavoursome flesh of a butternut squash in the soup can really help rescue it.
Having been brought up on Heinz Cream of Tomato Soup, it took a long time for me to imagine ever eating any other kind of soup but this one is an all round winner in our house and even my fussy eating daughter requests that I make this every year. If you can find Japanese curry powder in the shops then a pinch of that is lovely, otherwise a little medium Indian curry powder works well too.
This is another occasion when I would use my Instant Pot but it is easy to make on the hob too.
Pumpkin & Butternut Squash Soup (makes 6 portions)
1 lb cubed pumpkin flesh
1 lb cubed butternut squash flesh
2 garlic cloves, chopped
10 fl oz vegetable stock
5 fl oz sieved tomatoes (or passata) or 2 tbsp tomato puree
1 tsp curry powder
Salt & pepper to taste