Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 1 clove garlic, minced
- pinch of red pepper flakes
- 3/4 teaspoon curry powder
- 1/8 teaspoon cumin
- dash cayenne
- 3 cups pumpkin puree
- 2 1/2 cups chicken broth (or vegetable broth)
- 1 cup milk
- 1/4 cup brown sugar (I used a dark Muscavado)
- 1/4 cup cream
- salt and pepper, to taste
Instructions
- Directions
- Melt butter in soup pot over medium high heat
- Add onion and cook until translucent
- Add garlic and cook for about 2 minutes
- Add the next four spices, cook one minute
- Add pumpkin and broth, reduce heat and simmer for 20 minutes
- Remove from heat and puree, I used an immersion blender
- Add milk, brown sugar, and cream over medium heat, stirring until combined and sugar has dissolved
- Adjust seasonings as needed. I make my broth with bouillon cubes, so mine needed very little salt, but I did give it a generous grind of black pepper