Pumpkin Soup

I have modified this soup from a recipe in a Canadian Gardening magazine Fall 2012.

Olive oil
chopped onions - 1 to 2 cups
some minced garlic
1 tbsp grated ginger
2 tbsp curry powder
2 tbsp soy sauce
4 cups vegetable or chicken broth
a bit of cream or milk
cut and chopped pumpkin - I used a whole small pumpkin but you could have less or even pureed pumpkin
roasted pumpkin seeds and sour cream for garnish

Heat the oil in a pot. Saute onions and garlic and cook until they begin to soften. Add ginger and stir a bit. Add curry powder and stir until smooth. Add pumpkin chunks.
Add broth. Simmer until pumpkin is cooked. Puree.
Add some cream or milk (or evaporated or condensed milk). I usually just put in a dollop, or 1/4 cup but you can put more if you like. (I bet coconut milk would taste great too).

Enjoy!