Spiced Pumpkin Soup

Easy to make and fun to eat, your friends and family will love it.

What you'll need:
- 4 Tbsp. of butter (unsalted)
- 2 medium yellow onions (chopped)
- 2 tsp. of garlic (minced)
- 1/8 to 1/4 tsp. of crushed red pepper
- 2 tsp. of curry powder
- 1/2 tsp. of ground coriander
- Pinch ground cayenne pepper (optional)
- 3 15-oz. cans of pumpkin or...*
- 5 cups of chicken broth
- 2 cups of milk
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- Roasted pumpkin seeds

What to do:
1. Melt the butter in a 4-quart saucepan over medium-high heat. Add the onions and garlic. Cook, stirring often, until softened, for about 4 minutes. Add the spices and stir for a minute more.

2. Add pumpkin and 5 cups of chicken broth, blending well. Bring the mixture to a boil and reduce heat. Simmer for 10 to 15 minutes.

3. Transfer the soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return the soup to saucepan.

4. With the soup on low heat, add the brown sugar and mix. Next, slowly add the milk while stirring. Add the cream and adjust the seasonings to taste. If it tastes a little too spicy, simply add more cream to cool it down. You can also add a teaspoon of salt if you think it needs it.

Serve in festive soup bowls and sprinkle the top of each with toasted pumpkin seeds.

This recipe for Spiced Pumpkin Soup serves 8.

*6 cups of chopped roasted pumpkin
To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.

For more great soup ideas, check out the page called Soup Appetizers.

Web www.easy-appetizer-recipes.com