Loving the "Artic Blast" and Pumpkin soup

Our recent snow storm was hailed as the Artic Blast by the news people.

The roads yesterday were miserable and 2 hours for 25 miles was pretty average across the freeways.  My hubs spent 4 + hours driving 50 miles from work. Riding the metro wasn't really a better deal, as everyone was stuck on the roads and the myriads of accidents, ice, and confusion.
Seattleites aren't really good at snow driving. It's just a fact.

Now the sun is out, and its quite beautiful but the temperatures are low.
So to warm you up, I'm going to share my Pumpkin soup recipe.  There are so many versions of this soup, and everyone has there favorite.  I put this one together a few weeks ago.

PUMPKIN SOUP

1 sugar pumpkin med size cut in half seeds removed, and roast with meat side down on foil lined baking sheet.  I cook at 450 degrees for about and hour or the meat is very tender.
1 can of light coconut milk
1 Tbsp approximately of mild red curry paste
1 16 oz can of chicken broth ( you can use more if soup is too thick)
additional, 1/4 tsp ginger, 1/4 - 1/2 tsp coriander-ground, cayenne to taste, if you don't like ginger or coriander, not a big deal if you don't add extra.
about a quarter of finely chopped onion.
(seasoning is so up to individual, I try to not use much salt, as it is usually in the chix broth.)

Put all the ingredients into soup pan, and heat, I use and immersion blender to smooth out the pumpkin, be careful to not splash your self, or use the blender before heating the liquid. You could also put half the mixture into a regular blender and repeat with 2nd part.

Once it is all heated thru serve with some yummy whole wheat french bread, and a side salad.

Hope you enjoy it.  It warms up your kitchen as well as your table.