Spicy Pumpkin Soup

Pumpkin soup.jpg

  • 2 Tbsp. unsalted butter

  • 1 medium yellow onion, chopped

  • 1 tsp. minced garlic

  • 2 tsp. curry powder

  • 1 tsp. ground coriander

  • Pinch ground cayenne pepper (optional)

  • 1 ½ (15 oz) cans 100 percent pumpkin

  • 2 ½ C. of chicken broth

  • 1 C. of milk

  • 1/4 C. brown sugar

  • 1/4 C. heavy cream

  • Salt & pepper to taste

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 chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste.

Serves 6

Seasonal RecipesnothymeNo Thyme to Cook LLCpumpkin, soup, Thanksgiving