Pumpkin Soup

Due to unremitting popular demand, here is the pumpkin soup recipe that I made for the last Dinner and a Doc.  You need not worry too much about being precise with the measurements.  I am only estimating them after the fact anyway.

Cut two sweet pumpkins or squash in half and bake at 350 degrees for forty-five minutes or an hour, until the flesh is very soft.  You should have six or eight cups of pumpkin puree after you have let the pumpkins cool and removed the skins.

Melt four tablespoons or so of butter in a heavy saucepan over medium heat.  Saute a couple of chopped yellow onions and a whole bulb of minced garlic until soft.  Add two or three teaspoons of curry powder, a teaspoon each of ground coriander, cumin, and cayenne pepper. Add the pumpkin puree and about an equal amount of broth, either chicken or vegetable.  Blend the soup until it is smooth, bring it to a boil, and then let it simmer for fifteen minutes or so.

Reduce the heat to low.  Add half a cup of brown sugar and salt to taste.  Stir in two or three cups of heavy cream, until it reaches your desired consistency.  Eat it with a nice heavy bread spread thickly with butter.

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