4 Tbsp unsalted butter
1/2 large onion, chopped
2 tsp minced garlic
1/2 Tbsp crushed red pepper
2 Tbsp curry powder
1 Tbsp cayenne pepper
6 cups of chopped roasted pumpkin
4 cups of vegetable broth
2 cups of milk
1/4 cup brown sugar
1/2 cup heavy cream
1 Tbsp salt
To make pumpkin puree, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Let cool and scoop out the flesh.
Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 8 minutes. Add spices (except brown sugar) and stir for a minute more.
Add pumpkin, sauteed onions, and 1 cup of veggie broth to a blender or food processor and blend until smooth. Return soup to saucepan. Add the remaining broth and bring to a boil. Reduce heat, simmer for 10 to 15 minutes.
With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream and salt. Adjust seasonings to taste.
We served the soup topped with seriously awesome and easy croutons made with day-old La Boulange bread. Just cut it up into cubes and spray it with olive oil, sprinkle on salt and pepper. Baked in the oven for about 15 minutes- they made what was already really good soup even better.