Curried Pumpkin Soup With Preserved Lemons

• 1 pumpkin, cut into manageable pieces
• 4 tablespoons butter, melted
• sea salt
• 2 tablespoons walnut oil
• 1 medium onion, diced
• 4 teaspoons sweet curry powder (Penzey's is great)
• 4 cups chicken broth
• 2 cans coconut milk (full fat)
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon cayenne
• 1/4 preserved lemon, peel and pith only, diced fine
• salt and pepper as needed

1. Preheat the oven to 365. Split the pumpkin manageable size pieces and remove the seeds. Brush with melted butter (or you can use some additional walnut oil) and sprinkle with sea salt. Roast for about an hour (it took me 85 minutes so translating to sea level will probably put it around the hour mark). When the pumpkin has cooled enough to handle, remove the skins and cut into smaller pieces
2. In a heavy bottomed large pot, heat walnut oil until hot. Add the diced onion and cook until soft and translucent, about 7 minutes.
3. When the onions are done, add the chicken broth and pumpkin and bring to a boil. Reduce heat and add the curry powder. Simmer for about an hour.
4. When the vegetables are soft enough, remove from heat and puree using a immersion blender. Don't stress a few lumpy bits.
5. Return to low heat. Add the coconut milk, grated ginger, cayenne and preserved lemons (don't forget to rinse the lemons well). Stir and let it sit around and ponder the mysteries of life until the ingredients have had a chance to get to know one another. Only then should you add salt if it needs any.

pumpkin, butter, salt, walnut oil, onion, sweet curry, chicken broth, coconut milk, fresh ginger, cayenne, lemon, salt

Taken from food52.com/recipes/14560-curried-pumpkin-soup-with-preserved-lemons (may not work)