Creamy/Spicy Pumpkin Soup

Ingredients

• 4 Tbsp butter or margarine

• 2 medium onions, chopped

• 2 tsp minced garlic

• 1/4 tsp crushed red pepper

• 2 tsp curry powder

• 1/2 tsp ground coriander

• 1 tsp salt

• 1/4 tsp ground pepper

• 45 ounces of 100% pure canned pumpkin

• 5 cups chicken broth

• 2 cups milk

• 1/2 cup brown sugar

• 1/2 - 1 cup heavy cream

Instructions
• Melt butter/margarine in a large stock pot over medium heat. Add chopped onions and minced garlic and cook until soft -- about 5 minutes.

• Add red pepper, curry, coriander, salt and pepper. Blend well.

• Add the pumpkin and chicken broth. Blend well with a wire whisk.

• Bring soup to a boil and allow to simmer for about 15 minutes.

• Turn heat down to low, add the brown sugar and blend.

• Slowly add the milk, blending well with wire whisk.

• Thoroughly blend in 1/2 cup cream and then taste -- adjust seasonings to your liking.
If the soup is too spicy, add more cream to absorb the spiciness.

• Garnish with roasted pumpkin seeds, chopped green onion or cream.

~*~*~*~*~*~
I adapted this recipe from one which called for real raw pumpkin.
I simply do not have time to roast, strain and blend real pumpkin.
The canned pumpkin makes it less than 100% homemade, but this soup is SO good!
--> So creamy and spicy - yet mild and comforting.
I LOVE THIS SOUP.

... and more than one bowl might just give you a tummy-ache :-)

~ Shepard, age 6