Spicy Pumpkin Soup

A great soup for cold fall weather. Can be made extra hot or you can tone down the spices depending on the amount of red pepper used. Great for Thanksgiving.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 3 1⁄2 tablespoons butter
• 1  cup  of finely chopped onion
• 1  garlic clove, minced
• 1  teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground coriander
• 1⁄8 teaspoon crushed red pepper flakes (this gives the soup a medium amount of spiciness, you can use more or less depending on taste)
• 3  cups water
• 3  chicken bouillon cubes
• 1 (15 ounce) can  cooked pumpkin
• 1  cup half-and-half
•  sour cream (to taste)

Directions

1. Melt butter in large saucepan over medium-high heat.
2. Add onion and garlic, cook for 3-5 minutes or until tender.
3. Stir in curry powder, salt, coriander and crushed red pepper, cook for one minute.
4. Add water and bouillon and bring to a boil.
5. Reduce heat to low and cook stirring occasionally for 15 to 20 minutes.
6. Stir in pumpkin and half and half and cook for 5 minutes or until heated through.
7. Blend with either an immersion blender in the pot or transfer mixture to a blender and blend until creamy.
8. Serve warm and garnish with a dollop of sour cream.
9. Note: Soup can be made a day in advance. Cool to room temperature after adding pumpkin and half and half. Cover and refrigerate. Just before serving, blen, then reheat to serving temperature. Do not boil.