Spicy Pumpkin Soup

Ingredients

• 4 Tbsp unsalted butter
• 2 medium yellow onions, chopped
• 2 tsp minced garlic
• 1/8 to 1/4 tsp crushed red pepper
• 2 tsp curry powder
• 1/2 tsp ground coriander
• Pinch ground cayenne pepper (optional)
• 3 (15 oz) cans 100 percent pumpkin
• 5 cups of chicken broth (or vegetable broth)
• 2 cups of milk
• 1/2 cup brown sugar
• 1/2 cup heavy cream

Instructions

1. Melt butter in a 4-quart saucepan over medium-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 to saucepan. 
4. With the soup on low heat, add brown sugar and mix.  Slowly add milk while stirring and incorporate.  Add cream.  Adjust seasonings to taste.  If a little too spicy, add more cream to cool it down.  Add a teaspoon of salt if desired.  

Serve in individual bowls.  Sprinkle the top of each with toasted pumpkin seeds.  Serves 8.

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From Simply Recipe