Pumpkin Curry Soup from Brittany:
4 T. butter
1 onion, chopped
4 cloves garlic, pressed
2 tsp curry powder
1/4 tsp nutmeg
1/4 tsp cardamom (can leave out if you don't have it)
1 1/2 - 2 tsp salt (to taste - adjust at end)
1/4 -1/2 tsp pepper (to taste - adjust at end)
1 large (29 oz) can of pumpkin
4 cups chicken stock (or 4 cups water, 4 tsp bouillon)
1 bay leaf
2 1/2 - 3 cups half and half and/or cream (I did a combo)
3 chicken breasts, shredded (I used rotisserie chicken)
Pre-cook the chicken and shred.. or use rotisserie chicken :)
Melt butter, saute onions and garlic for about 8 minutes. Add spices and cook about another minute or so. Add pumpkin and broth. Reduce heat and simmer for 20 minutes. Add chicken and cream, warm through but don't boil. Adjust salt and pepper.
This can be eaten as a traditional soup or you can serve it over rice or noodles. My friend Michelle (who I got this recipe from) has also added wild rice to the soup and that is really good.
*at the end I adjusted all seasonings and added a little more of everything. I also made it the day before so the flavors developed more in the fridge overnight, that is of course not necessary though.