Pumpkin Soup!

Pumpkin soup is wonderful on a cool, rainy fall day. I highly recommend it : - )

The following recipe is a King Arthur Flour recipe that is quite tasty, and a bit fiery. You can find a link to the recipe here.

A few tips:

• This recipe is super easy and quick, so it is good for weekdays.
• This soup is really better as an appetizer in small quantities, or a side dish. But you can add grilled chicken or lil'smokies sausages to make it a more complete meal.
  
• If your curry powder is already quite hot, you might want to cut back on the cayenne. Also, the cayenne could be taken out entirely and replaced with one or two minced jalapenos.
  
• Enjoy!
  

And on to the recipe!

4 tablespoons (1/2 stick) butter
3 garlic cloves, minced or chopped
1 large onion, diced
1 1/4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper (or more/less to taste)
3 cups brown chicken broth
16-ounce can solid-pack pumpkin
1 can (12 ounces) evaporated milk

Melt butter in a large saucepan, and sauté garlic and onions till golden brown. Add curry powder, salt, coriander, and cayenne pepper; simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes.

Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don't allow soup to boil (but a simmer is OK).

Using an immersion blender, process till very smooth. Serve hot with crusty bread.