And as I'm reading her facebook post about it, i look at my kitchen floor and there they were, 2 huge pumpkins waiting for me since Halloween; to cut and roast them! I used her idea but changed the recipe a bit, didn't want too many flavors in, but pumpkin and curry and it was delicious!
6 cups of cubed roasted pumpkin + 2 tablespoons olive oil + salt and pepper
2 tablespoons butter
1 onion, chopped
2 teaspoons curry powder
1 teaspoon crushed red pepper
6 cups vegetable stock ( or chicken stock)
salt and pepper to taste
Preheat oven to 350F.
Cut pumpkin in 4 pieces and remove all the seeds. (you can roast those at the same time in a separate baking sheet for a great snack with a little sea salt).
Rub olive oil all over the pumpkin pieces and sprinkle with salt and pepper.
Place pumpkin quarters, skin side up on a baking sheet. Bake for about 45 minutes or until you can pierce thru it easily with a fork. Remove from oven and let it cool down a bit and then peel it. The skin should come off easily. I used 1 quarter of a large pumpkin for the soup, which was 6 cups cubed, and froze the rest for later use. (make sure you mark it salted on freezing bag, so you don't use it for pie).
For the soup:
Melt butter on a heavy bottomed pan. Add onions and cook for about 5 minutes until translucent. Add curry and red pepper, stir it in. Add chicken broth and pumpkin pieces. Bring to a boil and simmer for 30 minutes. Using a immersion blender, puree the vegetables. Season to taste and serve hot.