Curried Pumpkin Soup

1. 1

   Clean pumpkin, then remove thick skin -- I use an electric knife.

2. 2

   Cut into large cubes and boil until tender.

3. 3

   While pumpkin is cooking, cover and gently saute onion and ginger in oil in a saucepan.

4. 4

   If mixture becomes too dry, add a tablespoon or so of juice.

5. 5

   Cover, and simmer until onion and ginger are softened.

6. 6

   When pumpkin is cooked, drain into a pan and collect the juice.

7. 7

   With a potato masher, mash the pumpkin.

8. 8

   Add two cups pumpkin to the onion and ginger mixture.

9. 9

   Add two cups (or more) of pumpkin juice to this mixture and blend well.

10. 10

    Add salt to taste.

11. 11

    Add 1 tablespoon of Patak's mild curry paste to the soup and mix well.

12. 12

    Stir in the cream.

13. 13

    Heat through and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.