Pumpkin Soup

1 baking pumpkin, about 2 lbs
3 cups chicken broth
2 tablespoons olive oil
1 large onion, chopped
1 large apple, cored and chopped
2 crushed garlic cloves
1 inch ginger, peeled and grated
1 teaspoon curry powder
Salt, pepper, and cinnamon to taste

1. Preheat oven to 400 F. Cut pumpkin in half and remove seeds. Place flesh-side down on a large baking sheet and roast for 45 minutes, or until the flesh can easily be scooped out.
2. In a large sauce pan, heat olive oil over medium-high heat and add onion, apple, garlic, and herbs and spices. Cook until onions and apples are soft.
3. Add the broth and pumpkin to sauce pan and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Working in batches, purée soup in a blender or food processor. Return puree to sauce pan, taste and adjust seasoning according to personal preferences. Alternatively, soup can be pureed with an immersion blender.



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