½ pumpkin, peeled and cut into chunks (seeds and inner membrane removed)
1 T butter
2 C pear, peeled, cored and chopped
1 ½ C onion, sliced
2 ⅓ C water
2 C vegetable broth
1 C pear nectar (or add more water or broth)
2 ½ t curry powder
½ C cream, room temperature
salt and pepper to taste
Heat oven to 170. Place pumpkin pieces on a baking sheet, drizzle with some oil, and bake for about 45 minutes or until tender. Allow to cool a bit and then mash and set aside. Melt butter in a Dutch oven or other oven-safe pot. Add chopped pear and onion and sauté until lightly browned, about 10 minutes. Add squash, water, broth, nectar (if using) and curry powder. Bring to a boil and then cover partially and reduce heat. Simmer about 40 minutes. Place mixture in a blender and process until smooth. Return squash mixture to the pot and slowly add the cream, stirring all the time to incorporate (and also to prevent separation). Cook over low heat until thoroughly heated.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.