3-4 sm. zucchini, cut up
1 med. sized onion, cut up
3 c. chicken stock or broth
1/2 tsp. dried ginger
1/2 tsp. curry powder
1/2 tsp. dry mustard
Salt & pepper to taste
1 c. sour cream or plain yogurt

Put all of the above in a kettle and boil gently until zucchini and onions are cooked but not mushy.

Then process in a blender or in food processor. When pureed, add one cup sour cream (or plain yogurt).

Serve hot or cold depending on the season.