when you can actually find canned pumpkin in the grocery store!!!   did you know that most canned pumpkin is really Hubbard Squash?...very similar to Butternut Squash.  i use canned "pumpkin" a lot!  mostly for my pumpkin muffins.  but, i do use fresh pumpkins as well, which is what i did for my pumpkin ginger curry soup. 


i found a new way to cook the pumpkin...in my crockpot.  typically, i would cut open the pumpkin lengthwise, scoop out the seeds, then place each half face down on a baking sheet and roast in the oven for about an hour at 350.  the hardest part about that method is halving the pumpkin when it is raw.   this time, i placed two small "pie" pumpkins in my crockpot whole (i broke off the stems) with one cup of water and the top on and cooked them on high for about 3 hours until they were fork tender.  i took them out, then i cut them in half lengthwise, which was much easier, and allowed them to cool for about 20 minutes.  then i scooped the seeds and stringy guts out, again it was much easier than if they were raw, and scooped the creamy flesh out and placed it in a food processor.  i'd say the yield was about 2-2.5 cups.
here is the recipe for the soup...
2-2.5 cups cooked pumpkin, you can OF COURSE used canned!
2 tbsp olive oil
1 onion, roughly chopped
3 garlic cloves, roughly chopped
1 square inch piece of fresh ginger, peeled and roughly chopped (you can sub ground ginger if you like, i'd say 1-2 tsp)
2-3 tsp mild curry powder
1 tbsp soy sauce
2-3 cups chicken or vegetable stock
salt and pepper to taste

there is a lot of tasting that should be done on this recipe, because (i believe) the amount of spices and seasonings is very specific to each individual palate!
cook the pumpkin, unless you are using canned, and saute the onion and the garlic in the olive oil for about 10 minutes over medium heat.  the onion and garlic do NOT need to be perfectly chopped because they are getting pureed.
everything, except the stock, goes in a large (not a mini) food processor.  pulse until most of it comes together, then turn on low and add the stock slowly until it reaches your desired consistency.  taste for seasoning and spice level and add more salt and pepper and/or more curry powder if you like. 
top with some toasted pepitas (pumpkin seeds) if desired.  this makes about 6 servings. 



i have 3 more pie pumpkins left, so this weekend i am making a savory pumpkin dip and i may use one of the pumpkins as a bowl.