Christensen's got this online...I'm not sure where4 Tbsp. unsalted butter
2 med. yellow onions, chopped
2 tsp. minced garlic
1/8-1/4 tsp. crushed red pepper
2 tsp. curry powder
1/2 tsp. ground coriander
pinch ground cayenne pepper (optional)
3 (15 oz.) cans 100% pumpkin or 6 c. of chopped roasted pumpkin
5 c. chicken broth (or vegetable broth for vegetarian version)
2 c. milk
1/2 c. brown sugar
1/2 c. heavy cream
Melt butter in a 4 qt. saucepan over med-high heat. Add onions and garlic. Cook stirring often, until softened. About 4 minutes. Add spices and stir for a minute more.
Add pumpkin and chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10-15 minutes.
Blend smooth in a blender or food processor (in batches). Return soup to saucepan.
With 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. Salt to taste.
Submitted by Amanda Blazzard (I got this recipe from the Christensen's at one of their pottery open houses. I fell in love with it! The recipe was requested the night of our kick-off, so true to my promises....here it is!)
2 med. yellow onions, chopped
2 tsp. minced garlic
1/8-1/4 tsp. crushed red pepper
2 tsp. curry powder
1/2 tsp. ground coriander
pinch ground cayenne pepper (optional)
3 (15 oz.) cans 100% pumpkin or 6 c. of chopped roasted pumpkin
5 c. chicken broth (or vegetable broth for vegetarian version)
2 c. milk
1/2 c. brown sugar
1/2 c. heavy cream
Melt butter in a 4 qt. saucepan over med-high heat. Add onions and garlic. Cook stirring often, until softened. About 4 minutes. Add spices and stir for a minute more.
Add pumpkin and chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10-15 minutes.
Blend smooth in a blender or food processor (in batches). Return soup to saucepan.
With 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. Salt to taste.
Submitted by Amanda Blazzard (I got this recipe from the Christensen's at one of their pottery open houses. I fell in love with it! The recipe was requested the night of our kick-off, so true to my promises....here it is!)
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