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 pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)**
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic to the mix. Cook, stirring often, until softened (this should take about 4 minutes). Add spices and stir for a minute more.
Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
With the soup on low heat, add brown sugar and stir it into your mix. Slowly add milk while stirring to incorporate, and then add the cream. Add a teaspoon of salt, if necessary. Then serve with a sprinkle of toasted pumpkin seeds on the top.
Warm Roast Pumpkin Salad»