Pumpkin curry soup


1 medium sugar pie pumpkin
1 Tbsp oil
1 onion diced
3 cloves garlic minced
3 cups vegetable broth
1 14 oz can coconut milk
1 Tbsp minced ginger
1 Tbsp madras curry powder
1/4 tsp ground black pepper or to taste

preheat oven to 375
slice pumpkin in half,remove seeds and string
roast pumpkin 1 hour or until soft
allow or cool and scrape the flesh from the skin and set aside
in a soup pot heat the oil add the onion and saute until softened. add the garlic  and cook 30 seconds more
add the reserved pumpkin and vegetable broth,add the curry powder,ginger and pepper.
using an immersion blender puree well
heat to boiling and reduce heat to low simmer
stir in coconut milk  and simmer 15 minutes
add more black pepper if desired


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