Pumpkin Curry Soup

The creation of this recipe took a rather drastic twist after I inadvertently dumped a heaping teaspoon of allspice into the bubbling bisque. Rather than toss the lot, I altered the recipe to take on a delicious curried flare.

Chop and peel 4 cups of fresh pumpkin and drop carefully into enough boiling chicken broth to cover. Cook until tender
In a food processor or blender puree the cooked pumpkin with broth and return to the sauce pan
Stir in:

• 1/4 tsp allspice, and ginger
• Dash of nutmeg
• 1 tbsp of a good red curry paste (recovery paste)
• A dollop of fish sauce
• 1 tsp lemon grass (pureed) 
• Sea salt to taste 

Stir in 1 cup of coconut milk and simmer for several minutes. Serve with a few Spicy Pumpkin Seeds on top.