This past weekend I baked a small pumpkin I purchased before Halloween. I didn't know what to do with the resulting squash. Yesterday, I did a Google search for pumpkin soup and didn't find anything I wanted to follow exactly but I was given the idea to make a curry-based soup.
Last night I as at one of the two grocery stores in Gunnison (Safeway on Tomichi) and purchased an onion, cumin, chicken-broth, a package of drumsticks, and a quart of half-and-half. I first browned the chicken with the onion and then added all of the chopped pumpkin (I don't have a food processor, otherwise I would have creamed the pumpkin), the cumin, curry powder, and chicken-broth. I cooked the soup down for about an half-hour before adding about half of the cream. After cooking for another forty-five minutes with some instant rice, the soup tasted nice and creamy. The pumpkin and cream provided a rich base to the cream, although I wish I had better curry than the canned variety.
I also have enough left-over that I'm going to have nice dinner tonight as well.
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