4 T. unsalted butter
2 med. yellow onions, chopped
2 t. minced garlic
1/4 t. crushed red pepper
2 t. curry powder
1/2 t. ground coriander
3 (15 oz.) cans 100 percent pumpkin or 6 c. chopped roasted pumpkin
5 c. chicken or vegetable broth
2 c. milk
1/2 c. brown sugar
1/2 c. heavy cream
Melt butter and add onions and garlic. Cook, stirring often until softened. Add spices and stir. Add pumpkin and broth, blend well. Bring to boil and reduce eat, simmer 10-15 minutes. In batches blend until smooth in blender. Return to pan with. With soup on low, add brown sugar, mix, slowly add milk stirring and add cream.
2 med. yellow onions, chopped
2 t. minced garlic
1/4 t. crushed red pepper
2 t. curry powder
1/2 t. ground coriander
3 (15 oz.) cans 100 percent pumpkin or 6 c. chopped roasted pumpkin
5 c. chicken or vegetable broth
2 c. milk
1/2 c. brown sugar
1/2 c. heavy cream
Melt butter and add onions and garlic. Cook, stirring often until softened. Add spices and stir. Add pumpkin and broth, blend well. Bring to boil and reduce eat, simmer 10-15 minutes. In batches blend until smooth in blender. Return to pan with. With soup on low, add brown sugar, mix, slowly add milk stirring and add cream.
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