Pumpkin Ginger Curry Soup

This is the current version of a soup made many times on Raconteur from island pumpkin, and most recently made land-side from a Halloween pumpkin (uncarved!).  It was served as the starter for a roast lamb dinner in Chester, MD (on Kent Island in the Chesapeake) on the day we turned the clocks back this Fall.

2 Tbsps olive oil
1-2 onions, chopped
2 large carrots, chopped
2-4 Tbsps fresh ginger, grated or minced
2-4 garlic cloves, minced
1-2 Tbsps curry powder of your choice (we used medium-hot Muchi)
2 - 2 1/2 lbs. pumpkin or winter squash, cubed
5-6 cups vegetable stock or water
1 cup coconut milk (heavy cream can be substituted, but we really recommend the coconut milk!)

Heat oil in a large heavy saucepan over medium heat.
Add onions, carrots, ginger and garlic and fry, stirring occasionally, until the onion is transparent but not brown.
Add curry and stir for a minute or so.
Add pumpkin and continue to fry for 2-3 minutes, stirring to coat with the onion mixture.
Add stock or water and boil gently until vegetables are soft.
Remove from heat and let cool until not dangerously hot.  Puree with an immersion blender or in batches in a food processor or blender.
Add coconut milk and a pinch of salt and bring to a simmer.
Serve garnished with a small dollop of sour cream or heavy cream and chopped fresh cilantro.
In the islands, we served it with a drop of hot pepper sauce on the dollop of cream.