I ordered pumpkin soup in a restaurant once and it was absolutely delicious.  I suspected that there was Maple Syrup in the recipe.  I asked the waitress to confirm this with the chef.  I was correct.  This caused me to rethink my Curried Carrot Soup recipe.  Here is my revised recipe with the added Maple Syrup.  Of course you can substitute pumpkin or squash if you prefer.

2 pounds of carrots peeled and chopped (you can substitute pumpkin or squash)

1 onion chopped

2 tbsp extra virgin olive oil

3 tsp ground curry powder (adjust to taste)

4 cups vegetable broth

1/2 cup 10% cream

1 cup milk

2 tbsp maple syrup

salt & pepper to taste

In a large saucepan, saute the onion in the olive oil until translucent.  Stir in the curry powder.  Add the chopped carrots and stir until the carrots are coated.  Add the vegetable broth and simmer until the carrots are soft.  If you have a hand-held blender, puree the mixture in the pot.  Otherwise, transfer to a blender and puree.  Pour the mixture back into the pot.  Add the milk, cream and maple syrup and warm up to serving temperature.  Be sure not to let this mixture boil once the milk and cream have been added.