Pumpkin soup

I make a very simple pumpkin soup – one with lots more than just pumpkin in it, actually. I never was very good at following cooking rules 😉 Anyways, I was wondering, what do you flavour your pumpkin soup with?

Peter, Peter, pumpkin eater...

Lots of times I use commercial stock (liquid or cubes), but for this one I eliminate stock entirely. I fry up an onion in butter with salt and pepper, just till it’s translucent. Add a chopped stick of celery to soften in the butter too. Then I add a pinch of curry powder (the mild kind…hello, Keens 🙂 ) for the golden glow of its turmeric along with a couple of chopped carrots, a sweet potato, and of course, the pumpkin. Then I shake in some nutmeg, fill up with cold water, bring to boil, then simmer for about forty minutes. Blend up the result so it’s smooth and there you have it — my secret spice for pumpkin soup is NUTMEG. What’s yours?