Pat says: "This soup is amazing, a description yet to be disputed by anyone I know who has tried it."

1 large piece of pumpkin, peeled and chopped (canned is also good)
1 large sweet potato, peeled and chopped
3-4 medium carrots, roughly sliced
1 medium white potato, peeled and chopped
1 large onion, chopped
5-6 Jerusalem artichoke "fingers," peeled but left whole
2 tsp. curry powder
1 rounded tsp. ground ginger
1 tsp. salt
3 tsp. bouillon powder (chicken)
2 Tbsp. olive oil

Take a large pot and saut the onion in the oil for a few minutes. Add the curry powder and ginger and saut a little longer, stirring. Stir in the salt and bouillon powder, then the vegetables, and mix. Pour in 4-5 cups of water, bring to a boil, cover, lower the heat and cook for 20 minutes or until the vegetables are soft. Allow to cool.

Fish out the Jerusalem artichoke pieces and put them in a blender. Add soup liquid and vegetables to the maximum mark and blend. Pour the blended soup back into the pot. If you want it thicker, blend some more.

(Ed. note: Jerusalem artichokes are NOT the same thing as "regular" artichokes. Be sure you get the right kind...)