Spicy Pumpkin Soup

Ingredients

• 0.5 cup brown sugar 
• 5 cups chicken broth for vegetarian option (or vegetable broth )
• 0.1 teaspoon pepper red crushed
• 2 teaspoons curry powder 
• 2 teaspoons garlic minced
• 0.5 teaspoon ground coriander 
• 0.5 cup heavy cream 
• 2 cups milk 
• 45 oz percent pumpkin canned
• 4 Tbsp butter unsalted
• 2 medium onions yellow chopped

Equipment

• food processor
• bowl
• sauce pan
• blender

Directions

1. Melt butter in a 4-quart saucepan over medium-high heat.
2. Add onions and garlic and cook, stirring often, until softened, about 4 minutes.
3. Add spices and stir for a minute more.2
4. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. 3
5. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate.
6. 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.
7. Serve in individual bowls.
8. Sprinkle the top of each with toasted pumpkin seeds.