This soup recipe is really easy, and delicious.
Curried Pumpkin Soup
4 cups pumpkin (roasted and pureed)
4 cups chicken broth
4 tsp curry powder
1/8 tsp turmeric
1/8 tsp nutmeg
1 1/2 cups sour cream (plus extra for garnish)
To roast a pumpkin, cut it in half and remove seeds and stringy bits. Place cut side down on a baking sheet. Add 1/4" of water to the baking sheet, and bake at 375 degrees until soft. Once the pumpkin has cooled, scoop the cooked pumpkin into a food processor and blend for a few seconds to smooth out the texture.
Combine the pumpkin with the broth and stir together in a large heavy bottomed saucepan. Add the spices and sour cream and simmer for 15 minutes. Garnish with sour cream. That's it!