This soup will surely give you the flavors of fall, but with a little kick!
SOUP BASE
1 T butter or olive oil
1 medium onion, finely chopped or grated
4 cloves garlic, diced or crushed
Sauté over medium heat for 3-5 minutes until soft or drizzle with olive oil and roast in oven for 25 minutes. Cool and puree in a food processor (if available, and if not, grate vegetables for a creamier texture) until smooth.
SEASONING
2 tsp curry powder
1/2 tsp salt (or to taste) 1/4 tsp white or black pepper (or to taste)
Additional options: 1/4 tsp nutmeg or 1 small chili, seeded and finely chopped
MAIN INGREDIENTS
2 cups of chicken (or vegetable) broth
2 cups of solid, packed pumpkin, or fresh pumpkin, cooked and mashed
1 1/2 cups coconut milk and 1 T lime juice or (12 fluid-ounce-can) evaporated milk or 1 cup half-and-half and 1/2 cup heavy cream*
Stir the seasonings into the vegetables and sauté for another minute or add to the puree in a large sauce pan. Add the broth and pumpkin and simmer for 10-15 minutes. Stir in the milk or cream and serve immediately.
Garnish with fresh parsley and yogurt or sour cream.
Courtesy of www.gyatso.net.
