Roasted Pumpkin Soup
2 pounds pumpkin flesh
1 large onion, unpeeled, halved
3 leeks, white part
3 cloves garlic
3 Tbs olive oil
1 Tb butter
2 tsp ginger
1 apple, peeled, cored, diced
1 tsp curry powder
3 cups chicken stock
1 cup milk
Salt and pepper
Preheat oven to 375 F. Cut pumpkin into large chunks. Remove seeds and pithy pulp. Place pumpkin and onion halves, cut side down, on an oiled baking sheet, with leeks and garlic. Brush vegetables with the oil, cover with foil. Bake for 25 minutes. Let cool. Peel vegetables, including garlic and coarsely chop.
In a 4-5 quart saucepan, heat 1 tablespoon oil with the butter. Add ginger and apple and sauté until soft. Stir in the curry powder. Add reserved roasted vegetables and the chicken stock. Bring to a boil, cover, and simmer 15 minutes. Puree mixture in batches in a food processor. Return the soup to pot, add milk, and heat through just until warm. Add salt and pepper. Serves 6.
