pumpkin curry soup sounds exotic, but is really easy. The hardest thing in this soup is the curry powder, which I make myself and will describe how to make here:
1 part tumeric
2 parts ground cumin seeds
2 parts ground coriander
1-2 parts ground gram masala, chiles, pepper, cardamom (especially elcha black), sea salt, mustard (pick and choose or use them all!). I grind these in a coffee grinder, well cleaned, then mix all the powders together in a shaker container with a pereforated top and a handle, which I think was bought at goodwill or the dollar store.
peel and cut two onions in half, then slice thinly (so you get nice thin strips of onion). saute in a deep skillet or pan (I prefer nonstick on gas stoves) until slightly translucent, then add the curry powder. I don't measure here, just dash it on until fragrant. cover the onions and set heat to low - allow to cook until nearly formless and very see-through.
While the onions are cooking, grab two 15 ounce cans of pure pumpkin, open and empty into a large deep pot, at least 8 quart capacity. rinse the cans out with warm water and add the rinse to the pot as well. This is a thick soup. If you like, add some broth, I use vegetable "better than bullion", and about 1-2 tsp of the concentrate. put over low-medium heat and cover.
once the onions are done, either: blend in food processor until nearly uniform, or add to the soup, mix, and ladle a couple cups at a time into the food processor before returning to the pot. I generally add some silk and smart balance (or use milk and butter) during the processing here, just a small amount of each to add a nice richness to the soup. Once the soup is as blended and creamy as you like, let simmer for a while and prep and cook the naans (i'll try to get a good naan recipe here, Randy makes those so I know less about this part). Garnish with sour cream and cilantro if desired. Good for cold nights!