Prep & cooking time: about a couple hours - it's a bit of a long process, make sure you've an afternoon free! (It's well worth it, it's so tasty and makes a wicked amount of soup!)
1 baking pumpkin, halved, seeds and stringy fibers removed and set aside
1 white squash, halved, seeds and stringy fibers removed and set aside
1 butternut squash, halved, seeds and stringy fibers removed and set aside
1 winter squash, halved, seeds and stringy fibers removed and set aside
1 small parsnip
1 yukon gold potato
1 sweet potato
3 tblsp sesame seed or vegetable oil (sesame seed oil is preffered, it's got a delicious nutty flavour)
1-2 sprigs fresh thyme
1 handful fresh sage leaves
1 tblsp fresh ginger, grated
3-3.5 cups chicken or vegetable broth
3 cups water
1 vegetable or mushroom boillon cube
1 tsp curry powder
1 tsp marjoram powder
1 tsp coarse salt
black pepper to taste
1 can (170ml) thick cream
1 tblsp brown sugar
Take the halved pumpkin and squashes in a dish, face down, into a preheated oven - 400F - for 50 minutes.
In the meantime, put all the seeds and fibery insides of the squashes and pumpkin in a pot with a tblsp of oil and cook for about 3 minutes. Add broth, water, bouillon cube, sage and thyme, and bring to a boil. Lower to simmer for 10 minutes, then put aside.
Put the rest of the oil at the bottom of a large pan. Add the onion - finely diced - and heat until onions are yellow/golden coloured. Dice the sweet potato, potato, turnip, and parsnip and mix in with the onion. Strain the squash and pumpkin fiber and seeds from the broth and disgard, and add the broth 1 cup at a time, mixing well with the potato mix. Simmer.
When pumpkin and squash are ready, remove from oven, and scoup out pulp from skin and puree in a food processor, along with the ginger. Add to soup, mix well, and simmer for another 5-10 minutes.
Remove from heat. Pass the soup through the food processor again to turn the entire thing into a puree. Mix in curry powder, marjoram, salt, and black pepper. Put back on heat and cook for another 15-20 minutes.
Remove from heat, mix in thick cream and brown sugar, and serve.
Refrigerates up to 7 days, freezes for 6 months.
This makes a boatload of soup, I recommend storing a bunch in the freezer to thaw and nuke for those cold winter days!