Pumpkin soup

Thanks for reminding me about this recipe, Beth. It's a great one. Actually, I think I'll make it while I'm baking oatmeal raisin cookies. Then I can post a photo too.

Zesty Pumpkin Soup

Makes 6 cups

¼ cup butter

1 cup chopped onion

1 clove garlic crushed

1 tsp. curry powder

½ tsp. salt

1/8 tsp. crushed red pepper

3 cups chicken broth

1 ¾ cups (16 oz. can) solid pack pumpkin

1 cup half-and-half (can substitute whole milk)

Sour cream and chives (optional)

In large saucepan, melt butter. Sautė onion and garlic until soft.

Add curry powder, salt, coriander, and red pepper. Cook 1 minute.

Add broth. Boil gently uncovered, for 15 to 20 minutes.

Stir in pumpkin and half-and-half (or milk). Cook 5 minutes.

Pour into blender and blend until creamy.

Serve warm or reheat to desired temperature.

Garnish with sour cream and chopped chives if desired.

(Note: I also have used toasted pumpkin seeds—pepitas—instead of sour cream as a garnish. And you don't  have to puree it in the blender if you don't care if it's super smooth. One less kitchen gadget to wash.)