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Autumn is synonymous with pumpkin and lately has been showing up in various forms from quick breads to pancakes to lasagna.  Jack decided to try something with a little bit of a kick–Thai inspired pumpkin soup.



About 3 pounds pumpkin, peeled and chopped
4 teaspoons oil
1 onion, chopped
1 Tablespoon ginger
4 Tablespoons curry powder
1 can coconut milk
1 3/4 cups chicken broth
Lime juice, sugar, salt and pepper to taste

Preheat oven to 350F.  Place the pumpkin in a large pan for roasting and toss with half of the oil.  Bake for about 30 minutes until golden and tender (test by pricking with a fork–it should be very soft down to the rind).

Meanwhile, saute the onion, remaining oil, ginger and curry powder until onions are softened, about 8 to 10 minutes.  Scrape roasted pumpkin from shell into the pan along with the chicken broth and coconut milk, reserving about 3 Tablespoons for garnish.  Mix well and bring to a simmer.  Cook for 5 minutes.  Cool slightly and place in blender until smooth.  Return to pan and heat thoroughly, adding lime juice, sugar, salt and pepper as needed.

Serve hot with a drizzle of coconut milk or dollop of sour cream if desired.
Add a splash of red with either sliced strawberries or red chilies for a spicy punch.
 Thank you BBC GoodFood for the recipe inspiration!


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