Curried Creamy Pumpkin Soup
2-3 tablespoons extra virgin olive oil
1 large white onion, peeled and chopped
2-3 stalks celery, chopped (use ones with leaves if you can)
2 big cloves garlic, smashed
1 generous teaspoon good-quality curry powder
1/4-1/2 teaspoon white pepper
8 cups vegetable stock
8 cups raw pumpkin, peeled and seeded, chopped to 1/2 inch pieces
salt, to taste
1. Heat oil over medium-high heat in a soup pot. Saute onion and celery until onion begins to get translucent. You don'twant browning. Add garlic and saute for 1-2 minutes.
2. Add curry powder and white pepper and stir to incorporate. Saute briefly until you begin to smell the curry. Add pumpkin chunks and stock.
3. Bring soup to a boil. Lower heat and simmer until pumpkin chunks are tender, about 15 minutes. Cool briefly and puree soup in blenderor food processor in batches.
4. Return to soup pot and taste. Add salt, to taste (or not at all - your choice).
I love this soup with warm, chewy black bread and a salad dressed with olive oil and fresh lime juice and fresh herbs.
If you don't have a good quality vegetable stock, use 1/4 cup white miso and 8 cups water. Add the miso at the very end when the pumpkin is tender.