Ingredients

• 4 cups chicken stock
• 2 ounces heavy cream
• 6 cups pumpkin puree (recipe below)
• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 1/2 teaspoon green curry paste
• 5 slices white bread, crust removed
• PUMPKIN PUREE
• 1 (6 pound) chinese pumpkin
• 1 1/2 cups water
• 2 tablespoons butter

Instructions

1. Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.
2. Variations on soup: Lemon grass added to stock while heating.
3. Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor;
4. Recipe Courtesy John Schenk .