Curried Pumpkin Soup

One of Morgane's mother's favorite recipes during the fall.

Yield: 4 servings

Ingredients
2 pounds pumpkin, peeled, seeded, and diced
2 cups boiling water
1 chicken stock cube or heated t. stock powder
1 clove garlic, crushed
1 t. curry powder
Salt and pepper to taste
2/3 cup heavy (double) cream
Croutons to serve
Fresh tarragon for garnish (optional)

Preparation
1. Put the pumpkin in a 12 cup microwave-safe dish or casserole. Add the water, stock cube or stock powder, garlic, and curry powder. Cover and cook on high for 12-14 minutes or until the pumpkin breaks down, stirring after 6 minutes.

2. Set aside for 3 minutes to cool slightly, then blend or process until smooth. Return the mixture to the casserole. Add salt and pepper to taste, if needed, and stir in the cream.

3. Cook, uncovered on medium-high for 5 minutes to heat through, but don’t allow the soup to boil.

4. Sprinkle with croutons and nutmeg, garnish with tarragon if liked, and serve immediately.