Made the Asian style tonight. It's currently bubbling away on the stove. A couple of thoughts - it is pretty good but milder than I was expecting. The recipe's a keeper, but next time I'm going to experiment with adding more curry paste and maybe lemongrass for a little extra something. Oh and salt to taste for sure.
Secondly, holy wow that's a lot of soup! More than plenty for two people. I kept omitting the chicken stock in my mind when planning this out in terms of volume for whatever reason. Anyway, in a few weeks, I'll let y'all know how it holds up to freezing, lol.
Since it's Thanksgiving week, I figured it was a good time to break out the soup again. It handled freezing just fine like I figure it would. The pumpkin separated a little from the liquid, but it just took a few stirs to get it nicely blended again. We had it with some left over tandoori chicken, and I have to say it's a great pairing.
I like pumpkin seeds, but hate pretty much everything else pumpkin.
Except there is a local and grossly overpriced apple orchard that makes cinnamon sugar covered pumpkin donuts, pairing those with fresh made apple cider... Heaven on Earth.