Pumpkin Soup

I made this for our fall suppah swap. You can make it extra fun by serving it in cooked mini pumpkins with the tops on.

ingredients

1/4 cup (1/2 stick) butter
1 cup chopped onion
1 garlic clove, crushed
1 tsp curry powder
1/2 tsp salt
1/4 tsp ground corriander
1/8 tsp crushed red pepper
3 cups chicken broth (or vegetable broth)
1 (29-oz) can pumpkin
1 (12 oz.) can evaporated milk
1/4 cup packed light brown sugar (optional but that is what I used)
Sour cream for garnish
Chopped fresh chives for garnish

directions

Melt the butter in a large saucepan and add the onion and garlic. Saute for 3 to 4 minutes or until the onion is tender. Stir in the curry powder, salt, coriander and red pepper. Cook for 1 minute, stirring frequently. Add the broth and bring to a gentle boil. Boil gently for 15 to 20 minutes, stirring occasionally. Stir in the pumpkin and evaporated milk. Mix in the brown sugar for a sweeter flavor and cook for 5 minutes. Cool slightly, pour into a blender and process until creamy. Ladle the warm soup into soup bowls and garnish with sour cream and chives.

Source: Danielle