1. 2 medium onions, finely chopped
2. 2 tablespoons unsalted butter
3. 2 large cloves garlic, minced
4. 1 tsp ginger
5. 2 teaspoons ground cumin
6. 1 teaspoon ground coriander
7. 1/8 teaspoon ground cardamom
8. 1 teaspoon curry powder
9. 1 1/2 teaspoons salt
10. 3/4 teaspoon dried hot red pepper flakes
11. 2 (15 ounce) cans solid-pack pumpkin (not pie filling) or (3.5 cups fresh, cooked pumpkin– this is what I used)
12. 4 cups water
13. 1 1/2 cups reduced-sodium chicken broth
14. 1 (14 ounce) can unsweetened coconut milk (not low-fat)
1. Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, ginger, cumin, coriander, curry powder and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Puree soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat. Soup can be thinned with additional water.
Yield: 10 servings
