Yes, I am loving on pumpkins! We got some from an Echocollective box randomly a month ago and it's been very fruitful.
Curried Pumpkin Soup
2 garlic cloves
2-3 TBS curry powder, adjust to your liking, start smaller
2 cups pureed pumpkin (find instructions to cook in this blog post here) or 1 can organic pumpkin (Farmers Market brand)
2 cups vegetable broth
1 tsp cumin powder
1/8 tsp nutmeg
1/4 tsp cinnamon powder
2 cups rice milk, soy milk, almond milk, coconut milk (whatever your "milk")
1 tsp dried parsley or 1 tsp dried oregano
1 TBS olive oil
1 bay leaf
In large pan cook onion with oil. Next add garlic. Then add spices.
Add the bay leaf. Next add pumpkin & mix it well, then add stock.
Bring this to a boil for approx. 2-5 minutes and then reduce to simmer. Add in the "milk" and simmer for another 10-20 minutes. Take out bay leaf. Make sure this is thickening, do not put a lid on the pot.
*If this is not thickening, use 1 TBS arrowroot (a healthy substitution for cornstarch) to 1/2 cup cold "milk" or water and add to the pot. This shouldn't throw off the liquid ratio because this is a thickener.
Eat with a delicious piece of fresh bread from New Pi!!! Breads are wonderful special treats to have with a good soup once in a while. Make sure the ingredients are excellent before you pop it into your cart when shopping.