Fall is FINALLY in the air here is Tucson. For a change of pace, here is a recipe! Yes, I very occasionally cook. This is one of my family and friends favorites, and is always on our Thanksgiving menu. Easy enough for every day though. I don't remember where it came from...maybe Bon Appetit magazine in the late 1980's?
Curried Pumpkin Soup Makes 6 cups
¼ cup butter
1 cup chopped onion
1 clove garlic, crushed
2 t curry powder
¼ t ground coriander
1/8 t crushed red pepper (this will give it a sm-med kick. Add more if you prefer)
3 cups chicken broth
1 ¾ cups (1 16 oz. can) pumpkin
1 cup half and half
sour cream and chives for garnish
In large saucepan, melt butter. Saute onion and garlic until soft. Add curry powder, coriander and red pepper; cook 1 minute. Add broth; boil gently, uncovered, for 15-20 minutes. Stir in pumpkin and half & half; cook 5 minutes. Blend in blender (or with hand-blender)
Can make ahead and reheat.