Best with a locally grown pie pumpkin you roast yourself.
4 T olive oil
1 onion, chopped
4-6 cloves of garlic, minced
1/8 – 1/4 t dried red pepper
2 t curry powder
1/2 t ground coriander
6 cups roasted pumpkin
2 c chicken or vegetable broth
2 c milk
1/2 brown sugar
1/2 sour cream, half & half or heavy cream
Heat olive oil in a heavy bottomed soup pot, add onions and garlic and cook until softened. Add spices and cook for another minute.
Add pumpkin and broth and mix well. Just bring to a boil over medium heat, reduce heat and simmer 15 minutes.
Puree mixture in a blender – don’t fill it too full, and make sure the lid is in tight!
Return it to the soup pot over low heat. Mix in sugar, then slowly add milk, then cream while stirring. Taste – add salt and pepper if desired. If the soup is too spicy, add a little cream. Serve hot or cold.
Adapted from “Spicy Pumpkin Soup” at simplyrecipes.com