The seasonings give this soup an appealing sweetness, and the use of canned pumpkin makes the preparation quick. Cooked winter squash (butternut, Hubbard) can be a substitute for the canned pumpkin.

1 tablespoon vegetable oil

1/3 cup chopped onion

1 garlic clove, crushed

1 teaspoon curry powder

1/4 teaspoon coriander

3 cups chicken broth

2 cups canned pumpkin

Salt and pepper to taste

Heat the oil in a large saucepan. Add the onion and garlic; cook until the onion is tender. Stir in the curry powder and coriander; continue cooking for 1 minute, stirring frequently. Add the broth and pumpkin to the onion mixture; bring to a boil, stirring occasionally. Pour in the hot pumpkin mixture into a blender or food processor container, process until pureed, season with salt and pepper. Ladle into soup bowls and serve. Makes 6 servings.

Recipe courtesy of Karen Massey.