Ingredients
4
Tablespoon unsalted butter
2
medium yellow onions, chopped
1/8
to 1/4 tsp crushed red pepper
Pinch ground cayenne pepper (optional)
5
cups of chicken broth (or vegetable broth for vegetarian option)
3
(15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
Directions
1.
1 In a 4-quart saucepan melt butter in a medium-high heat. Add the onions and garlic stirring often, until softened. Add spices and stir for about a minute more.
2.
2 Add pumpkin and 5 cups of chicken broth then blend very well. Let it boil and reduce the heat then simmer and cook for 10 to 15 minutes.
3.
3 Transfer soup by batches into a blender or food processor. Cover the saucepan tightly and blend until smooth. Return the mixture to the saucepan.
4.
4 With the soup using low heat, add the brown sugar and mix. Then slowly add milk while stirring to mix it well. Add cream then adjust seasonings to taste. If itâs too spicy, add more cream to cool it down. And you might want to add a teaspoon of salt.
5.
5. To serve sprinkle with toasted pumpkin seeds.
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