Brown the butter in a 6-quart saucepan over medium-high heat.
As soon as the butter starts to brown, reduce the heat and stir in the leeks and garlic. Cook, stirring often, until softened, about 4 minutes. Add the ginger and cook for a minute more.
Add the pumpkin and the stock and stir to combine.
Add the red pepper flakes, curry, coriander, salt and pepper and stir. Bring to a boil, reduce the heat and simmer for 15 minutes.
In batches, transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan.
With the soup over low heat, add the brown sugar and stir well. Continue stirring and slowly add the crème fraîche.
Ladle the soup into bowls and sprinkle with the toasted pumpkin seeds. Season with salt and pepper and serve.
2 medium leeks, chopped
4 cloves garlic, minced
1 Tbsp. chopped fresh ginger
6 cups chopped roasted pumpkin
5 cups vegetable stock
¼ to ½ tsp. crushed red pepper flakes
2 tsp. curry powder
½ tsp. ground coriander
½ tsp. salt
Freshly ground black pepper to taste
1/3 cup brown sugar
½ cup crème fraîche
Toasted pumpkin seeds for garnish
This article appears in Nov 1-30, 2010.