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Spicy Pumpkin Soup Recipe

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This recipe for Spicy Pumpkin Soup is from Bagnall Busy Bee's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsp. unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 tsp. crushed red pepper
2 tsp. curry powder
1/2 tsp. ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cc of chopped roasted pumpkin*
5 c. of chicken broth (or vegetable broth for vegetarian option)**
2 c. of milk
1/2 c. brown sugar
1/2 c. heavy cream

Directions:
Directions:
Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more. Add pumpkin and 5 c. of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a tsp. of salt.
Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

 

 

 

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