Curried Pumpkin Soup

• 2 lb. fresh pumpkin, peeled and diced
• 1 qt. milk
• 4 Tbsp. mild honey
• 2 Tbsp. butter
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground mace
• 1/2 to 1 tsp. curry powder
• 1/4 tsp. ground ginger
• sea salt to taste
• 1/2 to 1 c. orange juice
• 1 to 2 Tbsp. orange rind
• whipped cream or plain yogurt (for garnish)
• 2 Tbsp. sunflower seeds or chopped pecans

1. Steam chopped pumpkin 15 to 20 minutes or until soft.
2. Puree. Combine pumpkin, milk, honey and butter in a soup pot.
3. Bring to a simmer over low heat.
4. Stir together to blend.
5. Add spices and salt.
6. Simmer 15 minutes.
7. Do not boil.
8. Slowly add orange juice and rind.
9. Simmer, stirring often, another 10 minutes.
10. Correct seasonings to taste and serve.

fresh pumpkin, milk, honey, butter, freshly grated nutmeg, ground cinnamon, ground mace, curry powder, ground ginger, salt, orange juice, orange rind, whipped cream, sunflower seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=201136 (may not work)