Julie G’ Pumpkin Soup


1/2 cup butter
1 cup chopped onion
1 clove minced garlic
1/2 tsp salt
1/2 tsp curry
1/4 tsp corriander
1/4 tsp red pepper
3 cups chicken broth
1 3/4 cup canned pumpkin( not pie pumpkin )
1 cup 1/2 and 1/2

In a large pot melt butter. Add chopped onion and garlic and sauté until onions are soft. Add all remaining ingredients except half and half. Simmer 20 minutes. Let cool. Once cool, purée with a hand held blender. Be sure mixture is completely cool, if not it will spray all over your kitchen. Add half and half. Reheat to serve. Do not let it boil. Garnish with chopped scallions and sour cream if desired.


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