Curried Pumpkin Soup
1 pumpkin, 4–5 lbs (or butternut squash)
1 T butter
5 c. chicken broth
2 t grated orange zest
½ c. heavy cream (optional)
Salt and pepper to taste
2 T olive oil 1 onion, finely chopped
1 baking potato, peeled and chopped
1½ t curry powder
Dash of Tabasco (optional)
2 T roasted pumpkin seeds (optional)
Directions
Cut pumpkin in half and scoop out seeds and strings.
Cut away hard peel and shop the flesh. Should yield about 6 cups.
Heat oil and butter over med-low heat. Add onion and sauté until translucent, 2-3 minutes. Add broth, pumpkin, potato, and bring to a boil. Reduce heat to low, cover, and simmer until the vegetables are tender,
20-25 minutes.
Use immersion blender to puree veggies. Add cream and Tabasco. Season with salt and pepper. Spoon into bowls and top with pumpkin seeds.
