Mizmun Makes: Pumpkin Curry Soup

This week I made Pumpkin Curry Soup as a celebration of fall. Basically I wanted to have a pumpkin soup that tastes good available to me (I had a bad experience with a different pumpkin soup when I was very young). Seeing how real pumpkins in the states are basically only used as decorations I feel they can be better used. This recipe has a savory and slightly spicy flavor to it.

Pumpkin curry soup

see you can eat them.

Ingredients:
1/2 medium pumpkin cubed with the skin, seeds, and "guts" removed (the slimy feeling insides)
4 Jalapeno peppers
1/2 red onion
2 sausages (I used a homemade sausage)
2 TBSP olive oil
1 1/2 TBSP curry powder (I used a homemade orange curry blend [red and yellow with some oregano thrown in])
4 cups water
Optional mini pumpkins used for bowls.

Instructions:
cube pumpkin after removing seeds and "guts"
Boil pumpkin for 15-20 minutes until tender (here you have a choice of either blending the pumpkin to make a smoother soup or mashing the pumpkin for a chunkier soup)
While the pumpkin is boiling Chop the onion and jalapenos (after removing the seeds and membranes from the peppers to reduce the amount of heat from the peppers [if you want it hotter keep the membranes and don't forget to wear gloves])
saute onion and Jalapeno peppers for 5 minutes over medium heat remove let rest
slice sausage into bite-size pieces and saute for 5 minutes over medium heat
add in the onion and Jalapenos to the sausage along with the olive oil saute for an additional 3 minutes
add the Sausage , onion, and jalapeno mixture to the (blended or mashed) pumpkin
add in the curry powder
simmer for 20 minutes
serve in mini pumpkins

Suggestions:
for extra flavor use chicken stock instead of water
for more color add in red bell peppers