(Rich suggested that this is my Obama-Hannibal pumpkin with all of those toothpick supports. I tried.)
Pumpkin Curry Soup
Flesh of one large pumpkin
1 heaping tablespoon Muchi curry powder
1/2 tablespoon ground jamaican allspice
1 teaspoon salt
Igo seasoning or other Basque sweet red pepper spice.
12 ounces chicken broth
8 ounces half and half
4 ounces cream
cutting away skin and stringy seed part, place chunks of pumpkin in 9 x13 baking dish with 1/2 inch of water on the bottom. Bake at 350 degrees until mushes with a fork, adding more water if dish goes dry. Takes about one hour.
Run pumpkin through food processor, adding in broth and spices. Check for taste- should be nice blend of mild curry plus sweetness of pumpkin and allspice.
Transfer to large saucepan and add dairy, stirring until blended, heat to less than a boil.
dish and sprinkle just a smidge of Igo seasoning on top. Serves 6.
(Pumpkin seeds, sea salt, 1/2 teaspoon olive oil. 1 hour at 325 degrees)