Kaye and Dennis Leo love their chosen retirement community of Hilton Head Island, South Carolina, where they both volunteer. “I work at a local thrift store, and Dennis is a driver for a local perishable food distribution organization that picks up food from grocery stores, hotels and restaurants on a daily basis. They redistribute it to families and churches in need, to local shelters and Boys and Girls Clubs,” Kaye explains.
“Most of the volunteers are retired executives who moved to Hilton Head Island to ‘retire.’ Last year, they distributed over 1-1/2 million pounds of food that would have been thrown away.”
And to help feed themselves well, Kaye and Dennis keep a farm plot on the island. “We grow all our own herbs, lettuce, potatoes, Vidalia onions, squash, beets, cauliflower, broccoli, carrots—you name it,” Kaye says. “What we don't eat, freeze or can, we give away to friends and neighbors. It’s a lot of work, but it’s fun!”
This creamy fall soup is a favorite of the Leos. Curry and cayenne give it a light kick, and it is made with fresh cooked pumpkin (canned works just as well in a pinch) and onions dug fresh from the garden.
This may sound a bit unusual, but it is very delicious and velvety smooth.
Melt the butter in a saucepan. Add the onion and garlic and sauté until soft. Add the CURRY POWDER, salt, CORIANDER and CRUSHED RED PEPPER. Cook for 1 minute. Add the broth and boil gently, uncovered, for 15-20 minutes. Stir in the pumpkin and half & half. Cook for 5 minutes. Pour into a blender in 2-3 batches, cover and blend until creamy. Serve warm and garnish with sour cream and/or CHIVES.Prep. time: 20 minutes
Nutritional Information: Servings 6;
Serving Size 1 cup (262g); Calories 150; Calories from fat 110; Total fat 12g; Cholesterol 35mg; Sodium 550mg; Carbohydrate 9g; Dietary Fiber 1g.