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 

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