Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup chopped onions
• 1 tsp minced garlic
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 3 1/2 cups fresh pumpkin purée
• 1 1/2 cups unsweetened condensed milk or cream
• 2 tbsp soy sauce
• 1 tbsp honey
• Salt and pepper to taste
• Roasted pumpkin seeds and sour cream for garnish

Directions
1 Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and cook until the onions begin to soften, about 3 minutes.

2 Stir in the ginger and cook for 30 seconds. Add the curry powder and the flour and stir until smooth. Cook until the mixture bubbles, stirring frequently.

3 Gradually whisk in the chicken broth and cook until the liquid is just thickened. Stir in the pumpkin and the condensed milk.

4 Season the soup with the soy sauce, honey and salt and pepper. Bring the soup to a boil, then remove from the heat.

5 Transfer the soup to bowls, garnish with the pumpkin seeds and sour cream and serve.

Prep time 20 minutes.

Cook time 45 minutes.

Serves: 8