Oscar de la Renta’s Pumpkin & Crab Soup

Ingredients
1 pumpkin (4 to 6 pounds) rinsed, top cut off, strings and seeds scooped out,
or 2 to 4 cups pumpkin puree
Salt and freshly ground black pepper, to taste
1 teaspoon dry mustard
vegetable oil, for brushing on pumpkin
2 tablespoons olive oil
2 scallions, minced
2 tablespoons curry powder
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon brown sugar
6 cups canned Chicken broth
I cup corn kernels
1 pound lump crabmeat
1 cup plain yogurt

Directions
If using fresh pumpkin, preheat the oven to 375 F. If using pumpkin puree skip ahead to step 3.
Cut the pumpkin into large pieces. Season with the salt, pepper, and dry mustard. Brush the outside with the vegetable oil, put the chunks in a large baking pan, and bake until tender, 45 minutes. When cool enough to handle, scoop out the flesh. puree in a food processor.
if using canned pumpkin, stir in the dry mustard and season with salt and pepper. Warm the olive oil in a large saucepan over medium heat. Add the scallions and sauté for I minute. Add the curry pow¬der, coriander, cinnamon, and brown sugar, and cook for 1 minute. Stir in the chicken broth and pumpkin puree then add salt and pepper to taste. Simmer gently for 30 minutes.
Add the corn kernels and crabmeat. Cook to heat through, 3 to 4 minutes. Stir in the yogurt and serve.