Pumpkin Soup with Five Spice
Serves 6
1 tablespoon extra virgin olive oil
1 onion, diced
3 cloves garlic, chopped
1 tablespoon curry powder
2 teaspoons grated fresh ginger
1 cup sherry
1 cup mirin wine
4 cups roast pumpkin
6 cups of chicken or vegetable stock
Salt and black pepper
2/3 cup crème fra"che
To prepare the soup, heat the olive oil until very hot. Add the onion and
cook until they start to brown about 4 minutes. Add the garlic, curry and
ginger, sauté for about 1-2 minutes. Add the sherry and mirin wine and cook
until about 1/2 of liquid remains about 6-8 minutes. Add the pumpkin and the
stock and bring to a boil. Puree with a hand blender and simmer for about 20
minutes. Serve warm garnished with crème fra"che.
Randy's notes on the bottom of the page say: Roast pumpkin 1/16 pieces for
25 min @375 or until knife easily pierces.