Spicy Pumpkin Soup
|4 tbsp||unsalted butter||60 mL|
|2||medium yellow onions, chopped||2|
|2 tsp||minced garlic||10 mL|
|1/8 to 1/4 tsp||crushed red pepper||5 - 10 mL|
|2 tsp||curry powder||10 mL|
|½ tsp||ground coriander||2 mL|
|Pinch||ground cayenne pepper (optional)||Pinch|
|3||15 oz. (455 mL) cans
100% pumpkin OR
|6 cups||chopped roasted pumpkin||1.5 L|
|5 cups||chicken broth OR
vegetable broth for vegetarian option
|2 cups||milk||500 mL|
|½ cup||brown sugar||125 mL|
|½ cup||heavy cream||125 mL|
Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about four minutes. Add spices and stir for one minute more.
Add pumpkin and five 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 soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.