Cook the pumpkin in the stock until tender. Then pour boiling water over the tomatoes and stand them covered for five minutes, remove the skins and take out the end bit. Add them to the stockpot and cook all together until tomatoes are cooked.
Turn your onions into caramelised onions - takes about an hour or two to do this properly. Add this to the stock pot. Next blend everything together. Season with salt and pepper. If you use Parmesan and have a hard useless piece still in fridge. Add this to the stockpot when you first start this creation.
Anyway, that's what I would do in order to end up with a large pot of delicious soup. You can a dollop of yoghurt or cream once you have put it into your serving plate. You can add the chicken pieces in and blend these with the soup, but the chicken meat is valueless and tasteless once you have cooked your stockpot sufficiently long to achieve a jelly, in otherwise you have an excellent stock. I have steamed chicken thigh fillets and simply added them to chicken stock, but never use the cooked-into-rags chicken left over from any chicken bones used for stock.
