Spicy Pumpkin Soup

Ingredients

• 3 1/2 tablespoons butter
• 1 cup of finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon crushed red pepper flakes (this gives the soup a medium amount of spiciness, you can use more or less depending on taste)
• 3 cups water
• 3 chicken bouillon cubes

• 1 (15 ounce) can cooked pumpkin
• 1 cup half-and-half
• sour cream (to taste)

Directions

1. 1

   Melt butter in large saucepan over medium-high heat.

2. 2

   Add onion and garlic, cook for 3-5 minutes or until tender.

3. 3

   Stir in curry powder, salt, coriander and crushed red pepper, cook for one minute.

4. 4

   Add water and bouillon and bring to a boil.

5. 5

   Reduce heat to low and cook stirring occasionally for 15 to 20 minutes.

6. 6

   Stir in pumpkin and half and half and cook for 5 minutes or until heated through.

7. 7

   Blend with either an immersion blender in the pot or transfer mixture to a blender and blend until creamy.

8. 8

   Serve warm and garnish with a dollop of sour cream.

9. 9

   Note: Soup can be made a day in advance. Cool to room temperature after adding pumpkin and half and half. Cover and refrigerate. Just before serving, blen, then reheat to serving temperature. Do not boil.