Plan Now For That First Chilly Day: Curried Pumpkin Soup

It's the end of August and cooler weather is approaching. I don't know about you, but I'm ready for the foods of Autumn:  Soups, stews and slow oven roasting.  With that in mind, here is an easy soup that takes very little time to prepare, and best of all, you can buy the ingredients in advance and have them on hand to whip up a pot when you feel that first nip in the air.
This comforting silky soup incorporates pumpkin puree and several spices into a wonderfully warming first course. Serve in hollowed out small pumpkins or squash to make things more festive.

Entertaining Idea:

After a day of raking leaves, what could be better than inviting friends and family over for a marshmallow roast and dinner?  While outdoors, serve this savory and light soup to warm them up and whet their appetites for the main meal. To me, nothing says "home" quite like coming indoors from the cold and experiencing the warmth of the hearth on your face as the wonderful aromas of what's for dinner greet your nose.

Curried Pumpkin Soup (6-8 servings)

2 cups pureed pumpkin

1.5 cups chicken stock
1 cup condensed milk (you may substitute fresh cream, for a lighter texture)

1T Butter
1T Olive oil

SPICE MIX:  2 tablespoons good quality curry powder;  1/2 teaspoon each: onion powder, garlic power, cardamom, paprika, ground ginger
1 teaspoon honey
1 teaspoon salt
Several grinds of black pepper or peppercorn medley

In a large saucepan, melt butter & oil.  Add  spice mix, toasting gently to "bloom" the flavors.  Add pumpkin puree and blend well with a wooden spoon to form a spicy paste.  Next add the honey, blending til absorbed.  Slowly add the chicken stock, a little at a time, and incorporate it into the puree, until all stock is blended in.  Add condensed milk to mixture, heat until just about to bubble.  Remove from heat and add salt and pepper to taste.  Serve hot, with toasted pita triangles.

Toasted Pita Triangles

Cut pita bread in sixths, and coat with olive oil.  Dust with cayenne pepper, kosher salt and fresh ground pepper.  Place on cast iron skillet, pop into pre-heated oven  at 400 degrees for 20 minutes until crispy.  Remove from oven, drain on paper towels until cooled.   May be stored in an airtight container for up to 2 weeks.