our new favorite pumpkin recipe

This soup recipe is really easy, and delicious.

Curried Pumpkin Soup
4 cups pumpkin (roasted and pureed)
4 cups chicken broth
4 tsp curry powder
1/8 tsp turmeric
1/8 tsp nutmeg
1 1/2 cups sour cream (plus extra for garnish)

To roast a pumpkin, cut it in half and remove seeds and stringy bits.  Place cut side down on a baking sheet.  Add 1/4″ of water to the baking sheet, and bake at 375 degrees until soft.  Once the pumpkin has cooled, scoop the cooked pumpkin into a food processor and blend for a few seconds to smooth out the texture.

Combine the pumpkin with the broth and stir together in a large heavy bottomed saucepan.  Add the spices and sour cream and simmer for 15 minutes.  Garnish with sour cream.  That’s it!