Name: Pumpkin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

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

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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