A Bowl Full of Goodness: Curried Pumpkin Soup

My sister S. made this soup, placed it in a bowl made by my niece J., and served it to my Dad for lunch. That's 3 generations of goodness wrapped up in one bowl of soup.

Ingredients:

- 1 large onion finely chopped
- 2 cloves garlic, finely minced
- ½ tsp ground ginger (or fresh ginger root, if you have some)
- ½ tsp cumin
- 1 tsp mild curry powder
- ¼ tsp hot red pepper flakes
- 2 tbsp butter, 1 tbsp olive oil
- 1 large can of pumpkin (800 ml)
- 900 ml organic chicken stock (usually contained in 1 tetrapak)
- 400 ml can of coconut milk
- 1 tbsp honey
- ½ cup fresh orange juice
- salt and fresh pepper to taste


Cook the onions in the butter and oil in a wide heavy pot over moderately low heat, until softened, about 5 minutes. Add the hot pepper flakes and garlic and cook for another minute. Add the ginger, curry, cumin, and cook, stirring another minute. Stir in the pumpkin, and cook over low heat about 5 minutes. Add the broth, coconut milk, juice and honey and bring to a low simmer. Cook the soup uncovered, stirring occasionally, for about 20 minutes. Add salt and pepper to taste.