Curried Pumpkin Soup
  • 1 Tablespoon oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • Optional but recommended: 2-3 teaspoons curry
  • 2 pounds pumpkin, peeled and chopped into medium pieces (Janine recommends Jap or Kent; you can also use your favorite winter squash)
  • Chicken or vegetable stock to cover (4 cups or so)
  • Salt and white pepper, to taste
  • Garnish: Splashes of cream, chopped chives, and finely chopped parsley.
  1. Heat the oil in a large saucepan, then stir in the onions and garlic and fry over medium heat until they are soft. Stir in the curry, and keep stirring for about a minute. Pour in the stock, add the pumpkin, and bring to a boil. Reduce heat to low, cover, and let cook until the pumpkin is very tender, about 15-20 minutes. Purée in a blender, solids first, return to the pan, and season to taste.
  2. When ready to serve, ladle into soup bowls, splash each with cream, and sprinkle with chives and parsley.