Lori Ann David’s Pumpkin Curry Soup

Sugar Pie pumpkins are perfect for cooking into a creamy, savory-sweet soup. Evgenia Eliseeva/shutterstock

Serves 6

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, peeled and diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 pounds sugar pumpkin (also called pie pumpkin), peeled and cubed (about 10 cups)
• 4 cups vegetable broth, or more for a thinner soup (substitute beef or chicken bone broth for a richer version)
• 2 tablespoons curry powder or Thai red curry paste-taste, or more or less to taste
• 1 14-ounce can full-fat coconut milk
• 1/4 cup fresh squeezed lemon juice
• Salt and pepper to taste

Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté until translucent, stirring often.

Add the minced garlic and grated ginger and sauté for another 2 to 3 minutes, until the onions begin to brown.