Spicy Pumpkin Soup

2 T unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/8 to 1/4 tsp dried red pepper flakes
2 tsp curry powder
1/2 tsp ground coriander
pinch of ground cayenne (optional)
3 cans pumpkin puree or 6 cups chopped roasted pumpkin
5 cups chicken broth
2 cups milk
1/2 cup brown sugar
1/2 cup half and half

Good served with toasted pumpkin seeds on top.

Sautee onions and garlic in butter until softened. Add spices and stir for one additional minute. Add pumpkin and chicken broth, blend well. Bring to a boil, then reduce heat and simmer for 10 to 15 min. Transfer soup to blender or food processor and puree in small batches. Return blended soup to saucepan on low. Add brown sugar and mix until dissolved. Slowly add milk and half and half while stirring. Adjust seasonings to taste. If too spicy, add additional half and half to compensate. You may wish to add a pinch of salt.

Serving Size: make 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ALFORSTER.