Holiday Pumpkin Soup
2 tablespoons finely chopped onion
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1 tablespoon butter or margarine
Two 15 oz. cans pumpkin
Two 14 oz. cans chicken broth
1 tablespoon packed brown sugar or maple syrup (optional)
1 cup half and half, light cream or milk
Dairy sour cream (optional)
Fresh sage leaves (optional)
1. In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined.
2. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. If desired, garnish with sour cream and sage leaves. Makes 6 to 8 servings.