1-1/2 quarts chicken or vegetable stock 2 cups pumpkin or squash, cubed in 1/2" cubes Maple syrup (optional) 1 cup leeks, both white and green parts, sliced thinly 2 cloves garlic, minced 1/2 cup diced celery 1 large tomato, peeled, seeded, diced 1 cup sliced fresh mushrooms 1/2 cup dry white wine 1/4 tsp. freshly ground pepper 1/4 tsp. freshly grated nutmeg 1 teaspoon curry powder 2 tablespoons fresh lemon juice
Instructions:
Simmer all ingredients in a large soup pot over low heat under vegetables are tender. (Optional: Roast pumpkin or squash first in the oven.) For a sweeter flavor, add a little maple syrup. Season to taste with pepper, nutmeg , curry powder and fresh lemon juice. Serve in hollowed out miniature squash. Sprinkle with fresh chopped parsley.
