Sarah's Pumpkin Curry Soup

http://www.eyedoctornewsletter.com/100708funniesquoterecipe

Sarah's Pumpkin Curry Soup

Ingredients:
-olive oil (enough to coat bottom of stockpot)
-1 onion, diced
-1 apple, peeled and diced
-3-3 1/2 cups cooked pumpkin (NOT canned pumpkin pie. You may want to have more of this on hand if you like -your soups a little thicker.)
-1 tbsp. sage leaves
-3 cups chicken stock
-1 cup cream (You can also use fat-free half and half, if you're trying to save on calories.)
-1/2 tbsp. red curry powder (Add more if you like curry, but taste as you go. Add less, or none, if you don't.)
-1 cup diced pancetta OR thick-cut bacon
-1 tbsp minced garlic
-1 tsp ground nutmeg (optional)
-salt and pepper

Note: If you want to roast your own pumpkin, buy a couple of 'pie pumpkins' at the grocery store. Cut them in half and seed them. Wrap them in aluminum foil and roast them in the oven at 375 for about an hour. When cool, scoop out the filling.

Directions:

1. In a stockpot, saute pancetta/bacon in olive oil until slightly brown.

2. Add onion, garlic, apple and sage and cook until tender.

3. Add pumpkin and cook for a few minutes more to allow the flavors to combine.

4. Puree the mixture in a blender.

5. Pour mixture back into stockpot and add chicken stock. Simmer for 15 minutes.

6. Add cream, nutmeg (optional), curry powder and salt/pepper to taste. Simmer 5 more minutes and serve.

Serves around 6. If you need to stretch it, just add more pumpkin, stock and spices.

Options:

* If the soup is too thin for your taste, add more roasted pumpkin, making sure to blend it in so someone doesn't get a chunk of roasted pumpkin. Also remember to taste afterwards and compensate with seasonings.

* You may add more curry as you like it, but be careful--it can get a bit strong! If you add too much curry, add more pumpkin or cream to counter it.

* Serve with sour cream on top, or bacon.

Sarah Assenmacher