Spicy Pumpkin Soup

Ingredients

1 Tbsp unsalted butter

1 1/2 cups roughly chopped yellow onion

2 cloves garlic, minced (about 2 teaspoons)

2 teaspoons minced, peeled fresh ginger

1 1/2 teaspoons yellow curry powder

3/4 teaspoon ground cumin

1/2 teaspoon ground coriander

Small pinch of cinnamon

1 teaspoon of kosher salt plus more to taste

4 cups low sodium chicken stock (or vegetable broth for vegetarian option)

2 bay leaves

2 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée*

1 cup water

3 Tbsp heavy whipping cream

1/8 teaspoon black pepper

Yogurt (for garnish)

Toasted pumpkin seeds (for garnish)

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lay face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Purée in food processor. Freeze whatever you don’t use for future use.

Method