Spicy Pumpkin Soup

4 Tbsp unsalted butter
2 med yellow onions, chopped
2 tsp garlic, minced
1/2 tsp red pepper, crushed
2 tsp curry powder
1/2 tsp ground coriander
Pinch ground cayenne pepper (optional)
6 cups roasted pumpkin (actually it's butternut squash or any orange squash--this is what they call "pumpkin" around here)
5 cups chicken broth
2 cups milk
1/2 cup or less brown sugar
1/2 cup heavy cream

Melt butter over med-high heat. Add onions and garlic and cook, stirring often, about 4 minutes. Add red pepper, spices, pumpkin (squash), and chicken broth; blend well. Bring to a boil and reduce the heat; simmer for 10 minutes. Transfer soup, in batches, to a blender or food processor. Blend until smooth; return to saucepan. With soup on low heat, add mild and brown sugar, stirring to blend. Add cream and season with salt and pepper as desired.
YUMMY!!

Submitted by: Sue Ng