Optionally Spicy Pumpkin Soup

After this, there's just one more weekend in October thus only one more pumpkin recipe coming.  Although I'm saving my favorite for last, I definitely give this one both thumbs way up as well.  This recipe is an adaptation of one featured in Oprah's O Magazine.  Enjoy!

Ingredients

• 4 tbsp butter
• 2 medium yellow onions, chopped
• 3 cloves minced garlic
• 1/4 tsp crushed red pepper flakes
• 2 tsp curry powder
• 1/2 tsp ground coriander
• 1 tsp cayenne pepper
• 1 large (mine was 1 lb, 13 oz) can pumpkin 
• 5 cups chicken broth
• 2 cups milk
• 1/2 cup brown sugar
• 1/2 cup heavy cream

Directions

• Melt butter in a large pot over medium-high heat
• Add onions and garlic and saute until onions are translucent
• Add spices and stir for one additional minute - the spice amounts called for in the recipe will make for a good taste but will not AT ALL make this soup spicy yet.  There will be a time later to add more spices as necessary for your personal liking

• Add chicken broth and pumpkin and mix well
• Bring to boil and then reduce to simmer for 10 minutes, stirring occasionally

• Transfer soup in batches to a blender or food processor and blend until smooth and return soup to pot - I personally like to stop the blender just shy of "smooth" and leave a couple chunks of onion still in tact
• With soup on low heat, add in brown sugar and mix
• Slowly add milk while stirring
• Add cream

• Adjust spices, if necessary, to make the soup spicier to your personal taste - for me, this meant a LOT of the red pepper flakes and the cayenne.  If you find that you overdo it and it is too spicy, just add a little more cream to temper it.
• Optional: if you've got 'em, garnish with roasted pumpkin seeds!