Chop first 5 ingredients, and mince garlic cloves.
Bring chopped vegetables, minced garlic, 5 cups water, and next 5 ingredients to a boil in a large Dutch oven over medium heat; cover, reduce heat, and simmer mixture for 2 hours. Remove and discard chicken wings. Stir in Pumpkin Puree.
Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Cool. Chill up to 5 days, or freeze up to 3 months.
*2 cups canned pumpkin may be substituted for Pumpkin Puree.