-4 Cups chicken broth (from a carton)
-1 Kabocha Pumpkin
-1/4 Onion, slices
-1 Granny Smith Apple
- <1 tsp Curry Powder
-1 tsp Maple Syrup
- pinch Sea Salt
Cut top off Kabocha, scoop it out. Wrap in tin foil and roast it at 350 for 20 minutes, then at 400 for 40 minutes (or until tender, may need more or less cook time). Roast the top too.
Scoop the flesh, mash it and put it in a bowl. Set aside.
Cut the apple into slices, stew with a little bit of water until soft. Set aside.
Saute onions in butter in a silver pot until tender. Add broth and bring to a simmer. Add the kabocha and apples. Once hot, add 1 tsp maple syrup and "less" than 1 tsp of curry powder (this stuff is strong so be careful).
Mix it well. Let it cool off and send it to a "glass blender" (most of these can handle heat). Blend in batches and "sieve" into another pot. This gets all the fibers and unwanted lumps out. Use ALL the liquid in the pot. At first it may appear watery, but in the end after being sieved, it will appear as it should, nice and smooth and slightly thick.
Top with chives after serving, don't forget extra salt. Enjoy.