1 whole pumpkin
1 L stock
1 medium brown onion, cut into large chunks
3 cloves garlic, minced
1 tbsp. coconut oil (or any other cooking fat of choice)
1-1/2 tsp curry powder
1 tsp each cumin and ground coriander
Grated fresh ginger/turmeric (optional)
1/2 tsp. cayenne pepper
1 can coconut cream (optional)
Salt and pepper to taste
Preheat oven to 190 C. Put the whole pumpkin on a rimmed baking pan and into the oven. Let it roast for 1 hour or until a knife can be easily inserted into the pumpkin. Remove the pan from the oven. After 20 minutes or so, cut the pumpkin in half and let the halves cool on the pan. When it's cool enough to handle, use a spoon to remove the seeds and strings from the seed pocket. Cut each pumpkin half into 3 wedges and pull the skin off.
While the pumpkin is roasting, heat the oil on medium heat and saute the onion. followed by the garlic and spices. Let it all cool. Break the roasted pumpkin wedges into pieces and put in a blender. Add the sautéed onions and garlic, salt, and spices. Add 2 cups broth or enough to be able to blend everything into a thick purée until no stringy bits or chunks remain. Add the rest of the broth and coconut cream. Adjust seasonings, blend it all one last time. Transfer to a pan and reheat the soup to a simmer.
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!
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