Spicy Pumpkin Soup

  • 2 Tbsp unsalted butter

  • 1 medium yellow onions, chopped

  • 1 teaspoons minced garlic

  • 2 teaspoons curry powder

  • 1 teaspoon ground coriander

  • Pinch ground cayenne pepper (optional)

  • 1 ½ (15 oz) cans 100 percent pumpkin 

  • 2 ½ cups of chicken broth 

  • 1 cups of milk

  • 1/4 cup brown sugar

  • 1/4 cup heavy cream

  • Salt and 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




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