Pumpkin Soup (南瓜濃湯)

Ingredients
Makes 8 Servings

• 2 lbs Pumpkin
• 1 tbsp Unsalted butter
• 1 Medium onion, peeled and halved
• 1 Pear, peeled, halved, and cored
• 1 tsp Curry powder
• 1 tbsp White rice
• 5 cups Chicken or vegetable stock, low sodium
• 1 tbsp Honey
• 1 tsp Lemon juice
• 1 tsp Salt
• 1/4 tsp Ground white pepper
• 1/2 cup Half & half

Method

1. Cut a pumpkin in half, scoop out the seeds, and steam for about 25 minutes (Or you can bake at 350°F until soft, about 45 minutes.)
2. Let it cool and scoop out the flesh.
3. Melt the butter in a large pot, cook the onion until it is translucent.
4. Add pumpkin, pear, curry powder and rice, and cook for about 5 minutes.
5. Stir in chicken stock and bring to boil.
6. Reduce to simmer and cook for 15 minutes.
7. Transfer the soup in a blender and blend until completely smooth.
8. Return soup to the pot, and add honey, lemon juice, salt, and pepper.
9. Stir in the half & half and cook over low heat until hot. Adjust seasonings to taste.
10. Drizzle some cream for garnish, and serve in individual bowls with some fresh pumpkin steamed buns.

I used Japanese pumpkin (kabocha) for its fluffy texture and sweet  flavor

Seeds for my garden :-)