Serves 4.
Note: Two pounds of raw pumpkin equals about 15 ounces of purée. From "Scratch," by Maria Rodale.
• 4 tbsp. (1/2 stick) butter
• 1 white onion, chopped
• 2 garlic cloves, finely chopped
• 1 tsp. ground turmeric
• 1 tsp. ground ginger
• 1 tsp. curry powder, plus a little for garnish
• 1 tbsp. chopped fresh Italian parsley leaves
• 2 lb. pumpkin (sugar or pie variety), peeled, seeded and chopped (see Note)
• 2 c. vegetable or chicken stock
• 1/4 c. pepitas (raw pumpkin seeds), for garnish
• Olive oil
• 2 tbsp. fresh lime juice
• 1/2 c. heavy cream or coconut milk, plus extra for serving
• Salt and freshly ground black pepper
Directions
Preheat oven to 325 degrees.
In large pot, melt butter over medium-high heat. Add onion and cook, stirring, for 5 minutes, or until translucent. Add garlic, turmeric, ginger, curry powder and parsley, and cook, stirring, for 1 minute.
Add pumpkin and stock, bring to a simmer, and cook for 30 minutes, or until pumpkin has softened completely.
Meanwhile, toss pepitas in a little olive oil and spread out seeds on baking sheet in single layer. Roast in oven for about 13 minutes, until fragrant. Cool, then toss in a little curry powder. Set aside.
In batches, transfer soup to blender and process until smooth. Return soup to pot and add lime juice, cream, salt and pepper to taste. Stir to combine and cook until warmed through. Ladle into bowls and drizzle with a little cream and sprinkle the roasted pepitas atop.
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