HOT SOUP: This is the first of a few recipes calling for a touch of curry powder to enhance the flavour of soups.

CURRIED PUMKIN SOUP:

16 oz. cooked pumpkin, preferably fresh and not canned                                                      

½ lb. fresh, sliced mushrooms

½ cup finely-chopped onion                                       

1 garlic clove, finely chopped

2 tbsp. butter +  2 tbsp. flour

1 to 2 tsp. or to taste, of curry powder                                                   

3-4 cups hot chicken stock, see recipe

1/2 to 1 tbsp. brown sugar or honey                                     

freshly grated nutmeg

1 cup 10% or 18% cream                                           

croutons as garnish

In a heavy saucepan, melt butter and sauté onion, garlic and mushrooms over medium heat until onion is soft. Stir in flour and curry powder and cook over low heat, stirring continuously, for about 5 minutes. Take pan off the heat and carefully whisk in chicken stock gradually, whisking continuously to mix in to prevent lumps.

Stir in pumpkin, brown sugar or honey and nutmeg. Bring mixture to a boil over high heat. Cover pot, reduce heat to simmer for 10-15 minutes. Add cream and reheat gently, taking care not to boil mixture.

Pour into warmed hollow-out pumpkin shells or a large soup tureen. Sprinkle croutons on individual servings to serve.