- 4 tablespoons butter
- 2 medium yellow onions, chopped
- 2 garlic cloves crushed and minced
- 1/8 to 1/4 teaspoon crushed red pepper
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 3 (15 oz) cans pumpkin
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 5 cups of low sodium chicken stock
- 2 cups of cream
- 1/2 cup brown sugar
- 1/2 cup water
- 1 teaspoon salt
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 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 salt and mix. Slowly add cream while stirring to incorporate. Add water.