No food waste this week.  I judiciously froze and was a mercilous leftover pusher.
I even made my way through MORE roasted pumpkin, yes, the pumpkin that made up my Thanksgiving centrepiece.  I have ONE more recipe to share for it (next week).  Today I’ve got a gorgeous soup.
I’ve got three cups of frozen, roasted pumpkin.
In my nice heavy copper pot I sweated (in 1 T. of oil); 1/2 an onion, 1/2 an orange pepper and 1 medium carrot.
When the vegetables are soft I added 1/2 tsp. cardamon seeds.
2 tsp. curry powder.
My, now thawed, pumpkin.
Two frozen cubes of chopped cilantro (you can easily use a T. of freshly chopped) and enough chicken stock (you could easily use vegetable stock) to make a thick soup.  I ended-up adding 5 cups.
When my soup was nice and warm I used an old chef’s trick and added a heaping tablespoon of butter.  This gives your soup that unmistakable, silky richness that a great soup has in a restaurant.
Now to gild my lilly I took; 1 cup pumpkin seeds, 1/4 cup brown sugar and 1 T. chilli powder.  I toasted the whole thing in a non-stick pan until the brown sugar melted and coated the pumpkin seeds.
Hide these from your spouse.
Pour your soup into a pretty bowl and garnish with your spicy pepitos.
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