I learned this recipe with my dear Uncle Eric, who was always teaching me tricks and sharing his discoveries in the kitchen.
The combination of curry spice and sour cream is perfect!
Guarantee success on a chilly night paired with a glass of red wine. Enjoy!
Split pumpkin or squash in half, remove seeds
On a baking sheet place squash facing down and bake at 375F (180C) until soft (about 35 minutes), you can speed the process using a microwave (about 7 minutes).
On a large sauce pan drizzle olive oil over medium low heat, add onions and stir fry until wilted.
Add chicken or vegetable stock, simmer for 5 minutes.
Cream mixture using a handheld blender or transfer it to a standard blender.
Back in the pan add curry powder and season with salt. If you like spicy feel free to add more curry powder, the more the better.
Cover pan and simmer on low heat for 5 minutes.
Serve it with a spoon of sour cream in the center of soup, drizzle olive oil and garnish with chopped parsley.
On a hurry you can use canned pumpkin purée instead of roasting it. This also works great with butternut squash or sweet potato.