¼ Cup Fresh Ginger
1 Small Pumpkin Split and Seeds Removed
2 Shallots Diced
4 Cloves Garlic
3 Curry Leaves
¼ Cup Madras Style Curry Powder
4 Sprigs Fresh Thyme
½ Cup Brown Sugar
1 Can Coconut Milk
1 Quart Good Quality Chicken or Vegetable Broth
3 Cups Greek Yogurt
1 Cup Crème Fraiche or Sour Cream with Ground Cardamom
A/N Pumpkin Oil
A/N Olive Oil
A/N Sea Salt
A/N Fresh Ground Black Pepper
Directions:
Split the Pumpkin and remove seeds and toast them for garnish, as well as the fibrous inside. Roast in a 300 degree oven for thirty minutes until soft. In the meantime in a 6 qt sauce pot sweat the ginger, garlic and shallot in olive oil until fragrant. Add the curry powder, thyme, curry leaves and brown sugar. Cook for a minute or so, once the sugar has dissolved add the coconut milk, chicken broth, and the pumpkin. Cook on med low heat for thirty to forty minutes stirring occasionally. Puree with emulsion blender or tabletop blender. Adjust the seasonings and whisk in the yogurt at the end. The finished soup should have the consistency of a lobster bisque or butternut squash soup. Garnish with the Cardamom Crème Fraiche and toasted Pumpkin Seeds and Pumpkin Oil.
