2 potatoes, cooked and cubed
1 teaspoon dried curry powder
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
2 tablespoons lemon juice
4 cups water
salt to taste
ground black pepper for seasoning
Place potatoes on a medium deep dish or in a large pot along with water to cover. Tear squash into smaller pieces and season with curry powder, cinnamon and ginger. Dissolve lemon marinade into water and bake squash in pot for 20 minutes.
To the squash, add 1 cup of the reserved potatoes. Sprinkle with remaining plums and 1/2 cup water. Stir everything together until well combined.
Assemble the soup by placing the soup cubes in a large pot and letting them simmer about 10 minutes. Simmer potatoes on medium high for about another 5 minutes and pour over vegetable mixture. Sprinkle with salt, pepper and cooked duck fat. Reduce heat to low and simmer for 20 minutes.