1 small pumpkin (skinned and chunked)
1 medium butternut squash (skinned and chunked)
olive oil (enough to coat the bottom of the pot)
2 large onions (chunked or sliced)
1 clove garlic (minced)
3 or 4 tablespoons curry powder
1 or 2 tablespoons red pepper flakes
3 cups vegetable stock
3 star anise (ground)
salt (to taste)
pepper (to taste)
vegan sour cream (a dollop to garnish)
1) Heat the oil in the pan and saute the onions until translucent. Stir in the red pepper flakes and curry powder and combine ingredients for about 1 minute. Add the pumpkin and squash, then add the stock.2) Bring to a boil, cover, and lower heat to a simmer. Cook for about 40 minutes, or until the pumpkin and squash are soft.3) Add the ground star anise to the soup and cook for about 5 to 10 minutes more, or until the flavors have melded.4) Mash the soup before serving and add a dollop of vegan sour cream.
The soup is great plain, or can be served over rice. Adjust the amount of red pepper flakes to your desired heat.