So close to 20 years ago, on a visit to my Aunt Sheila's house, we were served a curried pumpkin soup. To this day it remains one of the most amazing dishes I have ever eaten. About 10 years ago, I asked her about the recipe. Not only doesn't she remember where she got the recipe, she has no memory of making the dish. So for the past several years off and on I have tried to recreate it. And after several dozen attempts I have begun to suspect that I will never actually be able to recreate a fantasy that has, in all likelihood, ranged far from reality. As for this soup, well, it is not that soup. But it's still pretty tasty. <br /> <br />Roasting the pumpkin was definitely a good idea and the preserved lemons (although a bit odd sounding) were a real eye-opener, brightening the soup without being identifiable. As a caveat, I would seriously recommend to hold off on adding salt until the preserved lemons have had a chance to leach what salt remains on them into the soup.

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