YIELD: 12 servings
4 lbs. diced and peeled pink pumpkin (can substitute orange)
1 Tbsp. curry powder, or to taste
2 cups onion, diced
¼ tsp. nutmeg
1 Tbsp. garlic
2 Tbsps. oil
2 cups heavy cream
8 cups vegetable stock or chicken stock
salt and pepper, to taste
1. Combine diced and peeled pumpkin with spices and oil. Roast on sheet pan in 350°F oven for 20 minutes or until lightly browned.
2. Add pumpkin to large pot. Add stock and bring to simmer for 40 minutes. Add cream and continue to simmer for a few more minutes. With a hand blender, puree soup until smooth and creamy. Add salt and pepper to taste.
Photo and recipe: Nazim Khan, CEC/Bryan Health