Abbey's Ginger Curry Pumpkin Soup

GINGER CURRY PUMPKIN SOUP

Preparing the Pumpkin

Ingredients:

2 small cooking pumpkins (approx 4lbs), cut into quarters and cleaned of seeds

4 tbl butter, melted

salt and pepper

Directions:

To cook pumpkin place quarters on a baking sheet, skin down. Spread the pumpkin with melted butter and salt and pepper. Be liberal. Bake in a 250 degree oven for 50 mins or until it is tender when felt with a fork. Remove from oven. Cool. Scrape the pumpkin from the skin or peal the skin from the pumpkin, if possible. Reserve the pumpkin.

Cooking the SoupIngredients:

2 tbl peanut oil
3 tbl fresh ginger, chopped

2 medium-sized onions, chopped

4 cloves garlic, chopped

7 cups chicken broth

2 tsp curry powder

salt to taste

sour cream

4 tbl fresh chopped cilantro

double splash Riesling wine

Directions:

In a large sauce pan, saute the onion, ginger, and garlic in the peanut oil until soft. Add the curry powder (be liberal) and cook while stirring constantly for a few minutes to release the flavor of the curry. Add the double splash of wine and the chicken broth and simmer for 5-6 minutes. Stir in the pumpkin and add salt to taste. Cook on low simmer for as long as you want, from 10 mins to 45 mins is fine. Blend the soup into a puree and until smooth. If eating right away, pour into bowls and garnish with a small scoop of sour cream and fresh cilantro. If serving later on, reserve in the large sauce pan on low heat, stir occasionally, or in a crock pot on low. I find that more flavor comes out in the soup after you puree it and it simmers a bit longer.

Always offer garnish when serving with sour cream and fresh cilantro on top.

After making this 2-3 times it will go quick and easy.

P.S. NEVER SUBSTITUTE FOR CANNED PUMPKIN!

Hope you enjoy!