The following recipe was adapted by Elise.com from a recipe in Oprah magazine. The original called for it to be served in hollowed out miniature pumpkins. A nice touch, if you feel the need to dress it up. But there really isn’t a need to.
4 tablespoons unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
6 cups of chopped roasted pumpkin or 3 (15-ounce) cans 100 percent pumpkin
5 cups of chicken broth or vegetable broth for vegetarian option
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
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 cups 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 teaspoon of salt.
Serve in individual bowls. Garnish with toasted pumpkin seeds.
Makes 8 servings.