Pumpkin Soup Recipe


2 Pumpkins – Small Sugar Pumpkins small to medium sized degutted, peeled and chopped into 2 inch cubes)
* Side note – I roast my pumpkins whole on 400 for 45 min – wash well and rub with a little oil before you put them in the oven*
2 onions diced
2 carrots peeled and diced – sometimes I do 3 or 4 depending on how big the pumpkin is 2 Celery Sticks diced – same as above with carrots
1 leek diced
Knob of fresh ginger sliced careful too much makes it super spicy
2 cloves of garlic
1 tbsp curry powder
1 tsp tomato puree or paste
S&P
3 pints of Chicken Stock
Parmesan
Instructions
1. Sweat together the chopped veg, ginger (very little) and garlic for 10 min in about 3 tbs of butter in a LARGE stock pot. Keep stirring it up to get it mixed well.
2. Add curry powder, tomato puree & stock & simmer for 45 min
3. Liquidize
4. Season to taste top with 1 tsp of sour cream swirled in the soup and Parmesan and serve
5. I like a bit of balsamic syrup over it instead of the parmesan and sour cream.