I love soups during rainy days, and I love pumpkin so it's but natural for me to make it into soup. I like roasting the pumpkin and garlic first before making it into soup. The roasting and the curry powder adds another dimension to the taste and makes it different from other pumpkin soups.
CURRIED ROASTED GARLIC AND PUMPKIN SOUP
Coconut oil, 2 tablespoons
1 head garlic, top sliced off cleanly
1 kilo pumpkin, sliced
1 whole white onion, peeled and minced
1 teaspoon curry powder
1 liter chicken stock
salt and pepper
Preheat oven to 350 degrees farenheit, place the prepared garlic, and sliced pumpkin on a pan, drizzle with a little olive oil. Put pan in the oven, take out the garlic after 20 minutes leaving the pumpkin to roast for another 20 minutes (for a total of 40 minutes). Squeeze the garlic, the bulbs will come off easily from the peel. Mince finely. When pumpkin is done, take it out of the oven, wait for it to cool, peel and dice. It should be soft.
Preheat a pot with oil, add minced white onion, and then the garlic. Sprinke the curry powder and cook until just fragrant and the onion is translucent. Add the chopped pumpkin. Coat with the curry powder and add the chicken stock. Season with salt and pepper and cook for 30 minutes.
Transfer to blender, process until smooth, being careful not to let any of the hot liquid splatter. Pour into soup bowls and garnish with parsley. Enjoy hot.