Pumpkin soup can get a little brown cardigan, this is an excellent way of spicying it up.
3 tbsp butter, coconut oil or a neutral oil like grapeseed
3 pounds of pumpkin or other winter squash (crown prince, butternut, kabocha, etc), peeled and cut into 2-3cm cubes
1 onion, chopped
1 tbsp curry powder
Salt and pepper
5 cups vegetable stock or water
Sliced spring onions
Put the butter or oil in a large pot on medium-high heat. When hot, add the pumpkin and onion and cook, stirring occasionally, until the onion is soft.
Add the curry powder, sprinkle with a bit of salt and pepper, give it a stir and cook until fragrant (a minute or so). Add the stock and bring to a boil, then lower the heat and simmer until the pumpkin is totally soft (about 30 minutes).
Puree the soup with your Optimum blender. Keep note to let the soup cool a bit as hot liquids can be explosive when blended!