This soup can be made more easily by using canned pumpkin puree but fresh pumpkins are better. Why waste the inner pumpkin from your Jack o' Lantern?
Grab a 3 pound pie pumpkin. Clean and carve it into any design you like but then use it as food instead of putting it on display.
After the soup is made, garnish each bowl with a sprinkling of roasted pumpkin seeds and a small dollop of sour cream or tofu sour cream. This thick soup will keep in the fridge and it freezes well too.
Ingredients
* 1 (3 pound) pumpkin, cut & cleaned or 2 cups canned pumpkin puree
* 1 tablespoon Olive Oil
* 2 tablespoons Soy Milk
* 1 diced Onion
* 2 Ripe Pears, peeled, cored and cut into 1-inch chunks
* 3 cloves of minced Garlic
* 1 tablespoon Curry Powder
* 1/2 cup Apple Juice
* 6 cups Vegetable Broth
* 1/3 cup Thick Coconut Cream (NOT sweetened)
* Salt and Freshly Ground Pepper
Toppings:
* Toasted Pumpkin Seeds
* Cilantro and a sprinkle of curry or
* Tofu Sour Cream
1. Place the pumpkin pieces (best just halved), cut side down, on a baking sheet and pour a half cup of water onto the baking sheet. Cover the pan with foil and bake at 350° F for about 1 hour, or until the pumpkin flesh is tender when pierced with a knife. When cool enough to handle, scrape the pumpkin flesh from the skins.
2. Heat the oil and soy milk in a large stockpot. Add the onion and sauté over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the juice and deglaze, scraping up any caramelized bits on the bottom of the pot. Add the roasted pumpkin and the vegetable broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes.
3. Puree the soup with an immersion blender until smooth right in the pot. Heat thoroughly then stir in the coconut cream and adjust the seasoning. Do not boil.
4. Serve the soup in warm bowls garnished with a dollop of Tofu sour cream and a few pumpkin seeds.
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