Curried Pumpkin Soup

I had a very yummy pumpkin soup at Bilbo Baggins, one of my favorite restaurants in Old Town Alexandria, VA. I asked the server what was the special ingredient. It was a curry powder--so mild that a non-curry eater would like it. I went home and tried to recreate it. It can be easily modified to be vegan.

• Ready In: 40 mins
• Serves: 10

Ingredients

• 1 (15 ounce) can pumpkin or 1 (15 ounce) can squash
• 3 -4  cups  chicken stock or 3 -4  cups  vegetable stock
• 1 -2  tablespoon light brown sugar
• 1 -2  tablespoon dark brown sugar
• 1⁄2-1  teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper
• 1  clove garlic, lightly crushed

• For Garnish

•  garlic-flavored croutons
•  parmesan cheese

Directions

1. In a large stock pot blend first 8 ingredients adding stock slowly to adjust to personal thickness tastes.
2. Adjust brown sugar, curry powder and other seasonings to taste (curry powders vary in intensity).
3. Add the lightly crushed clove of garlic.
4. Simmer for 30 minute.
5. Remove garlic clove and serve garnished with crutons and parmesean cheese.