Recipe: Mary's Pumpkin-Fig Soup

What you need:
1 medium/large hokkaido pumpkin, peeled & diced
1 lg onion, diced
2 Tbsp sesame oil
3 Tbsp curry powder
1 Tbsp diced fresh ginger
2 fresh or 3 dried figs
1 can coconut milk
1 scant Tbsp lemon juice
3 c. vegetable broth
salt to taste
blender or blender wand

What you do:
Saute onion & curry powder in oil until transparent. Add pumpkin, fig, ginger, broth, lemon juice. Boil until pumpkin is soft. Puree with blender wand. Salt to taste.

Supper the Third

Hey friends!
Last Thursday was our third dinner! As I said in my last post, in Celia's absence I recruited a guest chef, Mary Dellenbaugh. Mary put together a great vegetarian menu for us, which was:
Sekt as an aperitif
Parmesan, garlic, and artichoke dip with bagel chips and olives

Pumpkin-curry-fig-coconut cream soup

Spinach & corn tart on a bed of greens with a balsamic reduction

& mini lemon-raspberry cremes for dessert

It was all delicious!
Only six people were present (our smallest yet!) and it was a very cozy evening. This time, I remembered to take a few photos!
In the absence of an apron, Mary swaddled herself in a towel to blender-wand the pumpkin into submission:

The guests, before we realized we didn't actually need both tables since two people cancelled/didn't show:

And one with me in it...luckily you can only kind of see my horrible thrift store Christmas vest, hahaha:

I have loooved having the leftovers the past few days! Those who didn't come, you missed out.
Stay tuned for the pumpkin soup recipe--Mary invented it herself!
Cheers
D.