Spicy Pumpkin soup

Submitted by: Emma Laurent


4 tablespoons ghee
3 big onions, chopped
2 tablespoons minced garlic
1/3 teaspoon crushed pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
8 cups of chopped roasted pumpkin
5 1/4 cups of chicken broth
2 cups of milk
1/2 cup brown sugar
2/3 cup cream


1. Melt butter in a pan over medium heat. Add onions and garlic and cook, stirring often, until golden. Add spices and stir.
2. Add pumpkin and the chicken broth, bring to a boil and reduce heat, simmer for about 12 minutes.
3. Transfer to a food processor. Blend until smooth. Return to saucepan.
4. With the soup on low heat, add brown sugar and mix. Slowly add the milk and the cream.


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