Pumpkin Soup

Thick and creamy, this soup had just enough spice.  The heat was ever so subtle, almost an afterthought.  I can see wanting to have this again before winter is over.  I may have to roast another pumpkin and freeze it. 

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

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