Pumpkin Soup
2 pounds pumpkin
3 cups vegetable or chicken broth
1 large onion, chopped
1 large apple, cored and chopped
2 crushed garlic cloves
1 inch grated ginger
1 teaspoon curry powder
Salt, pepper and cinnamon to taste
Carefully cut pumpkin in half. Remove seeds and cook in the microwave for 20 minutes or in a 400 ° F oven for 45 minutes or until you can easily scoop out the soft flesh.
In a large sauce pan, heat 1/4 cup of broth over medium, add chopped onion, apple, garlic, and herbs and spices. Cook until onions and apples are soft and then add the remainder of the broth. Add pumpkin to the sauce pan. Simmer for 10 minutes. Working in batches, purée the soup in a blender or food processor. Return puree to sauce pan, taste and adjust seasoning according to personal preferences. Serve and enjoy!
