Curry Pumpkin Soup

little over 1 pound of pumpkin cut in cubes
1 quart of chicken bouillon
3 onions
1 tablespoon mild yellow curry powder
3 laurel leaves
some vegetable butter
finely chopped parsley
sweet soysauce to taste
black pepper to taste
chevre (or creme fraiche if available)

Peel onions and chop finely and brown in butter for a couple of minutes. Add curry powder and pumpkin cubes and blanch for another 5 minutes. Add chicken bouillon and laurel leaves and cook the pumkin (with lid) about 25 minutes, or until tender.

Remove laurel leaves and blend thoroughly with a stick blender. Bring back to a boil and add pepper and sweet soy sauce to taste. Just before serving spoon in chopped parsley and garnish with a big dollop of chevre in the middle of the bowl. Bon Appetit!

Translated from a much used recipe from Bor & Els Spoon, thank you!