Cream of Pumpkin Soup

From Williams-Sonoma’s Savoring India by Julie Sahni

Serve 6-8

2 lb. sugar pumpkin or butternut or acorn squash (I used butternut)
2 T. butter
2 yellow onions, chopped
1 tsp. curry powder
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
2 tsp. sugar
3 cups chicken stock or water (I used stock)
1 1/2 cups milk
1 1/2 tsp. salt or to taste
2 tsp. lemon juice
1/2 cup cream (opt.)
2 T. sliced pistachios (opt.)

Peel pumpkin or squash, scrape out seeds, and cut the flesh into 1-inch pieces.

In a deep saucepan over med-hi heat, warm the butter. When hot, add the onions, curry powder, ginger, and cinnamon and cook, stirring occasionally, until the onions begin to brown, about 8 minutes. Sprinkle with the sugar and cook for 1 minute longer. Add the pumpkin or squash and chicken stock or water and bring to a boil. Reduce the heat to low, cover, and simmer until the pumpkin or squash is tender, about 20 minutes.

Remove from the heat and, working in batches (filling the container no more than 1/2 full of hot soup), puree in a food processor or a blender until smooth. Return the soup to the pan and stir in the milk and salt. Heat until the soup is piping hot, then stir in the lemon juice. Check and correct the seasonings and consistency; it should be the consistency of a cream soup. If it is too thick, add a little water. Ladle the soup into warmed bowls. Garnish with the cream and pistachios, if desired, and serve at once.