1 T. olive oil, plus more for roasting the pumpkin
1 small-medium pumpkin (sugar pie variety, if possible), to yield 3 cups mashed pumpkin
1/2 large red onion, chopped
4 cups chicken stock
¼ t. nutmeg
3/4 t. curry powder
2 cups milk or half-n-half
1 T. sugar (optional)
1/2 t. jalapeno peppers
1/2 T. chopped fresh oregano
Sea salt and pepper, to taste

1 c.up crème fraiche
1 t. chopped jalapeno peppers
Sprigs of fresh oregano

You will also need:
Large soup pot
Large cookie sheet
Immersible blender
Soup bowls
Cutting board

Preheat the oven to 425oF. Cut the pumpkin into halves or quarters and rub the cut edges with olive oil. Place the cut sides down onto a large cookie sheet. Bake for about 30-40 minutes, until the pumpkin is soft. Remove from the oven and let cool. Scrape 3 cups of the pulp from the pumpkin shells and set aside.

In a large soup pot, sauté the onions in olive oil over medium heat until the onions are translucent. Add the chicken stock. Add the pumpkin pulp, the nutmeg and the curry powder. Cook for about 15-20 minutes. Add the milk and the sugar (optional). Add the chopped jalapeno peppers and the chopped fresh oregano. Let come to a boil and then turn off the heat. Just before serving, blend with the immersible blender until smooth. Add salt and pepper, to taste.

When ready to serve, pour about a cup of the soup into a small bowl. Garnish with crème fraiche, the chopped jalapenos and the fresh oregano.

Serves 6-8.

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