This soup was served at the Seniors and Friends lunch on September 29, 2013
1 small sugar pumpkin or butternut squash (2 lbs) 1 kg
3 tsp (15 ml) olive oil
1 large onion
.25 tsp (1ml) nutmeg, salt and Pepper
1 apple
1 tsp (5 ml) ginger grated
1 tsp curry powder
3 cans chicken broth
2 cups water
Garnish
.5 cup (125 ml) whipping cream
1 Tbsp maple syrup
2 tsp thyme
Oven 375°F (190°C)
Line baking sheet with foil
cut pumpkin, score flesh side up
brush with oil
peel and cut onion add garlic and 1 tsp oil add to sheet
sprinkle with nutmeg s+p
Roast uncovered 45-60 minutes
peel apple , core slice heat in stock pot in 1 tsp oil
add ginger and sprinkle on curry powder
Add broth and water
Add squash (after peeling skin) and onions
Boil then simmer
cool , puree in batches
add a dolup of whipcream to serve
Submitted by Carolyn Williams