1. Cut the pumpkin in half through the center and scoop out the seeds and strings reserve the seeds for roasting. Cut away the hard peel and chop the flesh. You should have about 6 cups.
2. In a large saucepan over medium-low heat, warm the olive oil with the butter. When the butter melts, add the onion and sauté, stirring occasionally, until translucent, 2 to 3 minutes. Add the stock or broth, pumpkin, and potato, raise the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
3. Meanwhile, roast the pumpkin seeds: Preheat the oven to 350ºF. Clean any flesh or strands off the reserved pumpkin seeds. In a small sauté pan over medium-high heat, heat the canola oil and sauté the seeds until lightly browned. Transfer them to a baking sheet and sprinkle with salt. Bake until crisp, about 10 minutes. Remove from the oven and drain on paper towels.
4. Working in batches, transfer the vegetables with some of the liquid to a blender or food processor and puree until smooth. Return the puree to the saucepan and stir in the orange zest and curry powder. Place over low heat and stir in the cream and the Tabasco, if using. Season with salt and pepper.
5. Heat to serving temperature. Ladle the soup into warmed bowls and sprinkle with the pumpkin seeds.
TO MAKE AHEAD: Prepare through Step 4 except for adding the cream and Tobasco. Let the soup cool completely, cover, and refrigerate for up to 3 days, or freeze in an airtight container for up to 2 months. Store the pumpkin seeds in a covered container in the refrigerator for up to 3 weeks.
TO REHEAT: If frozen, let thaw in the refrigerator. Bring to a simmer over low heat. Stir in the cream and Tabasco and proceed with Step 5.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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