Spicy Pumpkin Soup

4 tbsp unsalted butter

2 medium yellow onions, chopped

2 tsp minced garlic

⅛ tsp crushed red pepper(more to your taste)

2 tsp curry powder

½ tsp 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 milk

½ cup brown sugar

½ cup heavy cream

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.

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 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.

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Spicy Pumpkin Soup