Gingered Pumpkin-Pear Soup

* Use any sweet pears you like: Bartlett, Anjou or Bosc. Just sample before using to make sure you do not have grainy pears that will affect the consistency. * To scrape pumpkin pulp from peel easily, hold it in place with tongs and use an ice cream scoop. * Not all pumpkins are born the same: if using a bigger pumpkin, you can freeze the extra pulp for future use. * Like a spicier soup? Add more ginger; rather have a more mild? Use only 1 tsp ginger. * More curry powder can be added for a more “Asian” flavor. Feel free to experiment with different curry blends according to personal preferences. * If you like your soup even richer in flavor, you can add cayenne pepper, ground coriander and even minced garlic. * Taste the soup before serving: if a little too spicy, add up to ½ cup of cream to cool it down. * An even fancier garnish is dried pear slices: preheat oven to 200°F / 95°C. Cut a pear lengthwise into paper thin slices. Arrange in single layer on a baking sheet. Bake until dry, about 1 hour. Let cool completely before handling. * Garnish with toasted pumpkin seeds for a more “earthy” feel