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.)