Curried Pumpkin Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups pumpkin (i prefer the japanese kabocha squash) or 2 cups canned pumpkin, no added spice
• 1 large onion, sliced thin
• fresh ginger, there is no need to peel the ginger, julienne and chop fine 1 ' x 1 ' piece
• 2 tablespoons olive oil
• 2 cups pumpkin stock (you may need more. vegetable juice can be substituted for the pumpkin stock.)
• salt
• mild curry paste (i think patak's is best.)
• 1/4-1/2 cup fresh cream

Recipe

• 1 clean pumpkin, then remove thick skin -- i use an electric knife. cut into large cubes and boil until tender.
• 2 while pumpkin is cooking, cover and gently saute onion and ginger in oil in a saucepan. if mixture becomes too dry, add a tablespoon or so of juice. cover, and simmer until onion and ginger are softened.
• 3 when pumpkin is cooked, drain into a pan and collect the juice.
• 4 with a potato masher, mash the pumpkin.
• 5 add two cups pumpkin to the onion and ginger mixture.
• 6 add two cups (or more) of pumpkin juice to this mixture and blend well.
• 7 add salt to taste.
• 8 add 1 tablespoon of patak's mild curry paste to the soup and mix well.
• 9 stir in the cream.
• 10 heat through and serve.