A good warming soup that remedies the sometimes rather bland taste of pumpkin.
1 clove garlic
1 inch piece of fresh root ginger
3 lb pumpkin
2 tart apples
1 tbsp curry powder
2 tbsp oil
2-3 pints of chicken stock
salt and pepper
Peel the onion, garlic, and ginger and chop them. Remove the rind from the pumpkin and cut into large dice. Peel and slice the apples.
Heat the oil in a large soup pot. Add onion, garlic, ginger, and curry powder, and stir for 3 minutes. Add the pumpkin and apples, salt and pepper, stir for another 3 minutes. Add the stock, bring to the boil, cover and simmer gently for about 40 minutes.
Remove from the heat, allow to cool slightly, and liquidise (or put through a mouli-légumes). Reheat and serve with a dollop of crème fraîche in each serving, with croutons or fried diced bacon.