2 tablespoons unsalted butter
1 small onion, finely chopped (about 1 cup)
1 firm pear, cored, finely chopped
2 tablespoons minced fresh ginger
2 tablespoons all-purpose flour
1 teaspoon cumin
2 tablespoons curry powder
1/8 teaspoon chili powder
3 cups low-sodium chicken broth
2 15-oz. cans pumpkin OR a the meat of a small roasted pumpkin
1 13.6-oz. can light unsweetened coconut milk
Salt and pepper
Plain yogurt, for serving, optional
1. Melt butter in a large pot over medium heat. Add onion, pear and ginger and sauté until tender, about 8 minutes. Sprinkle flour, cumin and curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry). (I keep fresh ginger in my freezer & take it out when I need it. I use a microplane grater to grate it into my recipes, that way you don't get a pile of ginger fibers!)
2. Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season with salt and pepper. Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.
3. Working in batches, pour soup and a 1/3 cup roasted hazelnuts into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with yogurt, if desired, and sprinkled with more chopped hazelnuts.
Last night I also served this with cheese toasted french bread. Just slice the bread, spray it with olive oil, top with an Italian cheese blend and bake it until the edges brown & the cheese melts!