Spicy Pumpkin Soup

Serves: 8

INGREDIENTS:

• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 2 medium yellow onions, diced
• 1/4 tsp. chili powder
• 2 cloves of garlic, finely diced
• 1 jalapeno, seeded, cored and diced
• 2 tsp. curry
• a pinch of cayenne
• 1 tsp. tumeric
• 3 - 15 ounce cans of pumpkin puree
• 5 cups of vegetable broth
• 2 cups of whole milk
• 3/4 cup of heavy cream
• salt and pepper to taste

DIRECTIONS

• in a medium - high heat large soup pot add butter and olive oil together.
• add the onions, garlic and jalapeno stirring until softened. This should take less than 5 minutes
• add the spices and cook a minute or so longer
• add the pumpkin puree and the vegetable stock/broth and bring to a boil
• reduce heat and simmer for about 20 minutes
•  puree mixture. You can use different techniques to puree. a.) using a hand held blender/processor blend in the same pot untile smooth or b.) using a food processor or blender transfer soup by patches and blend until smooth. *Remember the mixture is hot and you may want it to cool off the stove before you process it.
• return soup to pot and the stove. Slowly stir in the milk and cream. Adjust seasoning and if too spicy add more cream
• serve in individual bowls. * see notes for srving suggestions

NOTES:

• This soup gets better when it sits overnight in the refrigerator. The flavors just "blend".
• Serve with a dollop of sour cream or Creme Fraiche for garnish and add a sprig of cilantro or a Tbsp. of pepitas (pumkin seeds) on top.
• Serve hot those cooler autumn months and serve chilled during the warmer months.
• Serve with a crusty loaf of bread as a main meal or in small cups as an appetizer course.