Curry Turkey Pumpkin Soup (also veggie version) (serves 4)

2-3 cloves garlic peeled and crushed
1 large onion, peeled and quartered
2-3 Stalks celery
3 large carrots
Olive oil
1 small pumpkin
4 cups Turkey stock (chicken stock and veggie stock will work)
1 Bay leaf
2 teaspoons general Curry powder (homemade is even better)
1 teaspoon Turmeric
1 teaspoon Cumin
2 tablespoons brown sugar
¼ teaspoon Cayenne pepper
1 1/2 teaspoons sea salt (regular salt will do)
½ teaspoon fresh ground pepper (white pepper adds a nice scent)
2 tablespoons of chopped parsley
Handful of turkey

Put the garlic and onion in a food processor and pulse until finely chopped. (If you don’t have a food processor chop or grate very fine). Set aside.

Put celery and carrots and about ½ a cup of pumpkin flesh in food processor and pulse until finely chopped.

Heat some olive oil in a medium pot over medium heat. When heated add the garlic and onion mix and sauté until onion is translucent (about 5-7 minutes). Add more olive oil if needed. Add celery, carrot, pumpkin mix and sauté for 5-7 minutes more.

Add a cup of ½ inch chopped pumpkin flesh, the stock, the bay leaf, Curry, Turmeric, Cumin, brown sugar, Cayenne, salt, and pepper, and bring to a boil. Reduce heat and cook until pumpkin bits are tender (7-9 minutes). Remove Bay leaf and serve.

Extras:

Veggie stock can be used for vegetarians. If pumpkin is out of season add two more stocks of celery and one medium potato (not quite as tasty!). If you like it HOT add more Cayenne and Turmeric. If you don’t like it too hot cut back a bit on the Cayenne and Turmeric and add to the Cumin and sugar.

This is way good if I do say so myself.

I'll be trying this the next time I cook turkey; thanks, dear arse_hat.

omg, that sounds fabulous. Thanks, arse_hat.

Oh wow, arse_hat, this looks very tasty, indeed!