I finally bit the bullet after finding a local farmers trailer full of cheap pumpkins,  and attempted my first soup in the camp oven.
I borrowed some ideas and inspiration from all of the versions on the site and got a few more off  YouTube.
I may be a little biased but I think it turned out great. Served with crusty bread on a cool night, Beautiful.

Ingredients:
Half a small pumpkin
A small sweet potato
Two large carrots
One brown onion
Two chicken stock cubes
A medium sized handful of diced bacon
A chorizo sasage
250 milliliters of pure cream
1.8 liters of hot water.

Method:
Peel and dice pumpkin, sweet potato and carrots into one inch chunks.
Dice onion and chorizo then add diced bacon and vegetables to camp oven. Put in the stock cubes and cover with the hot water, by an inch or so (you may need more or less of the water depending on the size of your camp oven). Put oven on heat beads or hot coals to get everything boiling. Stir occasionally and rotate camp oven every 15 minutes or so, to avoid things sticking to the bottom of oven and hot spots. Once veggies are cooked through, remove from heat source, and mash or blend with a stick blender. Once at desired consistency, stir in pure cream.
We topped ours with chopped chives and served with crusty bread.  Enjoy.

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That sounds a bit of alright mate.

Jeff

Sounds and looks very alright

Aart

Thanks guys.  The Minister for war said next time we'll be leaving the chorizo and bacon out but all in all, a win for me. Plus I was in the good books for cooking tea.

Love pumpkin soup Paul and those extras are the BoMB in my opinion photos turned out great

Very nice Paul.
Now tell me who got the bowl of soup with the tide out? :) :)

-Thanks Rolly. I loved the extras too.

-The Princess got that one, shackles. (She didn't see the funny side of being called the minister for war).

Best part was, since it was just the two of us eating it, we had enough to freeze for another two meals.