4 tablespoons butter, unsalted
2 medium yellow onions, chopped
2 teaspoons garlic, minced
1/4 teaspoon crushed red pepper
2 teaspoons ground coriander
3 15-ounce cans pumpkin
5 cups chicken broth
2 cups milk
1/2 cup brown sugar
1/2 cup heavy cream

Melt butter in a large saucepan over medium-high heat. Add onions and garlic and cook, stirring constantly, until softened. Add red pepper and coriander and stir one minute longer.

Add pumpkin and chicken broth; stir to combine. Bring to a boil and then reduce heat. Simmer for 15 minutes. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to pan after blended.
With the soup on low heat, add brown sugar and stir to combine. Slowly add the milk, stirring after each addition. Add cream. Adjust seasonings and serve hot.

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