Pumpkin soup

Yes, another pumpkin recipe! We are truly embracing the fall flavors around here. This is actually my own concoction (although not a very original one), and Jon said it was pretty darn good, and that's a quote.

Pumpkin soup

Yield: 6-8
Prep Time: 5 minutes
Cooking Time: ~20 minutes

Ingredients:
  ● 6 cups pumpkin puree
  ● 4-5 cups vegetable broth (chicken would also work)
  ● 2 tbsp butter
  ● 2-4 garlic cloves, diced
  ● 1-2 medium onions, chopped
  ● 3-4 tsp curry powder
  ● 1 tsp corriander
  ● salt & pepper, to taste
  •  1/2-1 cup heavy whipping cream (optional)

Directions:
1. Melt butter in a medium pan over medium heat. Add onion and garlic and saute until tender (~10 minutes)
2. Meanwhile, in a medium pot combine pumpkin puree and vegetable broth and stir well. Add curry powder, coriander, salt, and pepper and stir until combined.
3. When onions are done scrape pan into soup and stir well. Heat over medium heat for 10-20 mintues, or until soup is hot and flavors are well combined. Sometimes I add heavy whipping cream at this point, stir to combine, then cook an additional 5 minutes or so. Serve hot, topped with roasted pumpkin seeds if desired.