Spicy Pumpkin Soup
4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted
5 cups of chicken broth
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
1 Melt butter in a 4-quart saucepan over mediium-high heat. Add
onions and garlic and cook, stirring often, until softened, about 4
minutes. Add spices and stir for a minute more.
2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a
boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor. Cover
tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, add brown sugar and mix. Slowly add
milk while stirring to incorporate. Add cream. Adjust seasonings to
taste. If a little too spicy, add more cream to cool it down. You
might want to add a teaspoon of salt.
Serve in individual bowls. Sprinkle the top of each with toasted
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the
seeds and stringy stuff, lie face down on a tin-foil lined baking
pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop
out the flesh. Freeze whatever you don't use for future use.