2 large pumpkins
+- 1/2 cup massuman or panang curry paste
3 large white onions
1 cup black rum (sub 8 tbsp molasses)
1 cup brown sugar
kosher salt and pepper
bay leaves
2 sticks butter
zest and juice of 4 limes
2 cans coconut milk
1 qt whole milk or half and half
parsley, basil, oregano, rosemary, etc (to taste)
6 cups stock (vegeable or chicken)
1 cup white wine

Sauté onions in butter, add herbs and spices, and sugar; stir 1 minute. Add wine, coconut milk and half and half. Reduce to medium heat until thickened.

Peel and chunk 2 pumpkins (if using one pumpkin for bowl use 2 large cans of pumpkin puree) and cook with veg stock and rum (and some water if needed) until flesh is very soft.

Puree with blender wand, add to everything else and continue to puree. Adjust flavor honey or sugar, salt and herbs, garlic.

Submitted by: Christo Pinchin