As the persimmons pile up on my counter, I wonder what I can do with them. I just finished boiling the bones from my pastured Thanksgiving turkey from Tara Firma Farms and I have a ton of yummy dark brown turkey broth for making soup. I found a recipe for Curried Persimmon Soup on www.epersimmons.com, a site devoted to the persimmon. So with a few modifications this is my recipe:

1 cup of persimmon pulp (peel and cube persimmons)

Combine persimmons with 1/2 cup of minced onions, 1 T dried powdered galangal, and 1/4 cup turkey or chicken broth.

Boil down over high heat until the persimmons start to stick. Deglaze with another 1/4 cup of broth. Repeat the process two more times. Add 1 1/2 tsp. curry powder and cook 30 seconds more.

Add 3 more cups of broth and bring to a boil. Cover and simmer until fruit is tender.

Liquify in a blender (or I used an immersion blender), until smooth.

Season to taster with lemon, salt and pepper. Garnish with cilantro.