Pumpkin Soup

2 pounds pumpkin cut into cubes
1 onion cut into pieces
3 tablespoon olive oil
6 crushed garlic cloves
2 tablespoons minced ginger
1 tablespoon curry
1 tablespoon cinnamon
1 liter vegetable stock
1 cup fat free cream
2 tablespoon brown sugar or 4 tablespoon of agave or maple sirup
salt and pepper

In a deep pan cook pumpkin with olive oil over medium high for 5 minutes. Stir onion, garlic, ginger, salt and pepper, saute for 5 more minutes, stirring often. Add chicken broth and cream stir, and simmer for 15 minutes. In a blender puree with rest of ingredients, pour into pan, and cover. Cook over medium for 10 minutes. Serve warm. Serves 6

*Garnish with sour cream, bacon bits and croutons

*When I stated to decorate my porch with pumpkins during the fall, I also stated to create all kinds of recipes to save the pumpkins. This is my favorite!


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