Nik's Pumpkin Stew

• Some olive oil for sauteeing 
• 1 medium onion, chopped 
• 2 garlic cloves, minced 
• 1 zucchini, peeled & cubed 
• 1 carrot, grated 
• shakes of chili powder, if you'd like (and I like) 
• 3 cups chicken or vegetable broth 
• 2 medium potatoes, peeled and cubed (or 3 if they're small) 
• bunch of frozen spinach (use the finely chopped kind, or you'll get long wisps of green hanging from your spoon!) 
• 2 cups pumpkin puree (I use a Hokkaido, but if you're lucky enough to live in the Land of Canned Pumpkin, then by all means!) 
• 1 cup milk 
• 1/2 tsp nutmeg 
• 1 tsp curry powder 
• shake of ginger 
• salt to taste 
• pepper to taste 
• sour cream 

In a large saucepan, saute onion & garlic in olive oil until just starting to turn transparent (not yet browned). Add zucchini, carrot, & chili powder, saute for a couple minutes more. 

Add broth and potatoes; bring to boil; simmer 20 minutes or so until taters are tender. 

Stir in pureed pumpkin and spinach until smooth; add milk & spices. Careful that it's no longer bubbling too vigorously, or the milk will flake up! Simmer for a few minutes to let things blend together. 

Serve with a dollop of sour cream in each bowl. Have seconds. And thirds. Lick the pot. (After it's cooled a bit, please!)