Curried Pumpkin Soup

• 1 (3 lb) pumpkin, halved lengthwise and cleaned or 2 cups canned pumpkin puree
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 small pears, peeled, cored and cut into 1-inch chunks
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 12 cup dry white wine or 12 cup apple juice
• 6 cups chicken broth
• 13 cup heavy whipping cream
• salt & freshly ground black pepper

1. If using a whole pumpkin, place the pumpkin halves, cut side down, on a baking sheet and pour a half cup of water onto the baking sheet.
2. Cover the pan with foil and bake at 350 F for about 1 hour, or until the pumpkin flesh is tender when pierced with a knife.
3. When cool enough to handle, scrape the pumpkin flesh from the skins.
4. Heat the oil and butter in a large stockpot.
5. Add the onion and saute over medium heat until tender, about 8 minutes.
6. Add the pears, garlic and curry powder to the pot and cook 2 minutes more.
7. Season with salt and pepper.
8. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot.
9. Add the roasted pumpkin and the chicken broth and bring the soup to a boil.
10. Reduce the heat to medium-low and simmer for 45 minutes.
11. Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot.
12. Return the pureed soup to the pot and heat thoroughly.
13. Stir in the cream and adjust the seasoning.
14. Do not boil.
15. Serve the soup in warm bowls garnished with a dollop of creme fraiche or sour cream and a few pumpkin seeds.

pumpkin, extra virgin olive oil, unsalted butter, yellow onion, pears, garlic, curry powder, white wine, chicken broth, heavy whipping cream, salt

Taken from www.food.com/recipe/curried-pumpkin-soup-268279 (may not work)