Ginger Curry Pumpkin Soup
|Pumpkin||4 Pound, cleaned and quartered (1.8 Kilogram)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Chopped fresh ginger||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Chicken broth||946 Milliliter (4 Cups)|
|Sour cream||1 Tablespoon (For Garnish)|
|Chopped fresh cilantro||2 Tablespoon (For Garnish)|
Preheat oven to 350°F (180°C).
Place pumpkin on a baking sheet and spread with butter.
Sprinkle with salt and pepper.
Bake in oven for 30 minutes, or until fork tender.
Remove from oven and let cool.
Scrape the flesh from the skin, discard the skin and set the flesh aside.
In a large saucepan, saute onion, garlic, and ginger in peanut oil until soft.
Add curry powder and cook a few more minutes to release the flavor of the curry.
Add wine and chicken broth and simmer 3 or 4 minutes.
Stir in pumpkin and add salt to taste.
In a blender, blend soup until smooth.
Pour into bowls and garnish with a small scoop of sour cream and fresh cilantro.