I made this on Nov 11, 2013, and everyone enjoyed it a lot. A very nicely spiced pumpkin soup, with curry and cumin. This could make an awesome base for a curry, perhaps with the addition of a can of stewed tomatoes.
You can use just about any round winter squash for this recipe. But steer clear of the field pumpkins meant for jack-o’-lanterns: Their flesh is stringy and less tasty than other varieties.
A nice fall/winter soup that can serve as a vegetarian meal