Curried Pumpkin Soup

We first made this recipe during the Between the Worlds gathering in 2004. Most of the time we stew down fresh pumpkin flesh and then use the pumpkin shell as the serving bowl. Canned pumpkin, though, also makes delicious soup. It was a hit and we've made it several times since, especially for the autumn holidays. It has a spicy, slightly sweet savour, and best of all, it's Vegan.

When making larger batches, we have used apple sauce in addition to the pumpkin puree. You can also use powdered ginger, but fresh, in our estimation, makes it much better. You cannot, however, substitute dried lemongrass for fresh, it never fully re-hydrates. We have, though, added 2-3 drops (no more!) of lemongrass essential oil.

Curried Pumpkin Soup
3 Tbsp      Olive Oil
1/4 c.      Flour
2 Tbsp      Red Curry Powder
4 c.        Vegetable Stock
15 oz       Pureed, reduced Pumpkin
1 Tbsp      Fresh chopped Ginger
1 Tbsp      Lemongrass
1/3 c		Wild Rice
2 tsp.      Cinnamon
1 tsp.      Clove
12 oz       Coconut Milk
2 Tbsp.     Brown Sugar

Heat the oil over medium heat and add flour and curry powder. Blend to make a roux. Add 1 c vegetable stock and mix until smooth. Add pumpkin slowly, stirring to blend evenly. Add remaining vegetable stock and stir until smooth. When pot is bubbling, add fresh ginger, lemongrass, rice, and spices. Cover and reduce heat to low. Allow soup to simmer until rice is tender. Add coconut milk and sugar, then heat through before serving.