Pumpkin Soup

**Dreemer43081** · 10-04-2009, 03:27 PM

* 2 tablespoons finely chopped onion
* 1/2 teaspoon curry powder
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground coriander
* 1/4 teaspoon salt
* 1 tablespoon butter or margarine
* 2 15-ounce cans pumpkin
* 2 14-ounce cans chicken broth
* 1 tablespoon packed brown sugar or maple syrup, optional
* 1 cup half and half, light cream or milk
* Dairy sour cream (optional)
* Fresh sage leaves (optional)

Directions

1. In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. If desired, garnish with sour cream and sage leaves.

**spaceboy761** · 10-08-2009, 12:42 PM

I actually make an analog to this with many of the same seasonings with the pumpkin and onion sauteed instead of soupified. Also, you lose the sugar and cream and swap out the butter for olive oil. On a related note, what is it with white people and butter? I swear I saw Paula Deen on Food Network last week melt butter and pour it over butter.

**spaceboy761** · 10-08-2009, 12:46 PM

"Hai y'all, it's me... Paula Deen! Today, I'm gonna show y'all a way my mama taught me to cook more butter into butter! Then we're gonna spread that on a potata and fry it all up with some more butter!"

**Niccivan** · 10-12-2009, 04:31 PM

I think I might try both versions

I am extra white....so I like butter

**billynomates** · 10-18-2009, 02:34 AM

Hey why cans of pumpkin, chicken broth? cant you buy pumpkins fresh, make yr own chicken broth- not exactly hard.

**spaceboy761** · 10-18-2009, 12:06 PM

Fresh pumpkins would absolutely be the way to go! Making your own chicken broth just isn't time or cost effective. The packaged stuff is just too cheap and tasty enough.