Spicy Pumpkin Soup

• 4 T unsalted butter
• 2 medium yellow onions, chopped
• 2 teaspoons minced garlic
• 1/8 to 1/4 t crushed red pepper
• 2 t curry powder
• 1/2 t ground coriander
• Pinch ground cayenne pepper
• 45 oz 100 percent pumpkin or 6 cups of chopped roasted pumpkin
• 5 c chicken broth
• 1/2 c brown sugar
• 2 c milk
• 1/2 c heavy cream

  1 Melt butter in large saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 min. Add spices and stir for a minute more.

  2 Add pumpkin and 5 c 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; blend until smooth. Return soup to saucepan.

  4 With the soup on low heat, add brown sugar and mix. Slowly add milk and cream. Adjust seasonings to taste.

  Serves 12.

  Adapted from Simply Recipes

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