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Spicy Pumpkin Soup

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Makes: 6 servings adjust



  • 4 tablespoons Unsalted Butter
  • 2 medium Yellow Onion, chopped
  • 2 teaspoons Garlic, minced
  • 2 teaspoons Curry Powder
  • 12 teaspoon Ground Coriander
  • pinch Cayenne Pepper, optional
  • 18 teaspoon Crushed Red Pepper Flakes

Step 1

Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.


  • 3 cans Canned Solid Pack Pumpkin, 15 oz each, or 6 cups of chopped roasted pumpkin
  • 5 cups Chicken Broth, or vegetable broth for vegetarian option

Step 2

Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

Step 3

Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.


  • 12 cup Brown Sugar
  • 2 cups Milk
  • 12 cup Heavy Cream

Step 4

With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Step 5

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.
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