Anna Olson's Curried Pumpkin Soup

When I make soup in the autumn, I like to make a big batch, so that I have plenty for the next day or for freezing. A hearty soup like this also makes for a great lunch to take to work.

Serves 8 to 10

• 1 tbsp (15 mL) olive oil
• 1 small onion, peeled and cut into 1/2-inch dice
• 1 medium carrot, peeled and cut into 1/2-inch dice
• 2 garlic cloves, minced
• 1 tbsp (15 mL) finely grated fresh ginger
• 4 tsp (20 mL) garam masala
• 1 tsp (5 mL) turmeric powder
• 1 tsp (5 mL) celery salt
• 28 oz (796 mL) 1 can pumpkin purée (plain)
• 14 oz (400 mL) 1 can coconut milk
• 4 1/2 (1.125 L) cups chicken stock or water
• salt & pepper
• plain yogurt and toasted sesame seeds, for garnish

1. In a medium soup pot, add oil, onion and carrot and sauté over medium heat until the onions are translucent, about 6 minutes. Add the garlic, ginger, garam masala, turmeric and celery salt and sauté one minute more. Stir in the pumpkin purée, coconut milk and chicken stock (or water) and bring to a simmer. Cover and let soup simmer for about 15 minutes, until the carrot is tender. Purée soup in a blender (in batches) or with an immersion blender and return to medium-low heat. Season to taste before serving.
2. Serve in bowls and dollop with a spoonful of yogurt and a sprinkle of sesame seeds.