Before we got married, Mark had never had anything with curry in it, and he had never had pumpkin soup, either. Now he begs for this soup. I made it on a television show once and the producer, my friend Jamarcus Gatson, always asks me, “When are you gonna make my soup for me again?” Needless to say, this is one of those recipes that you try once and then find yourself making on demand, over and over.
8 tablespoons (1 stick) unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons curry powder
1 tablespoon ground coriander
Salt and black pepper
3 cups chicken broth
2 (15-ounce) cans unsweetened pumpkin puree (not pumpkin pie mix)
1 cup heavy cream
Roasted pumpkin seeds, for serving (optional)
1. In a medium pot over medium heat, melt the butter. Add the onion and garlic and cook until the onion is translucent, about 8 minutes. Stir in the curry powder, coriander, and salt and pepper to taste.
2. Add the chicken broth, pumpkin, and ½ cup cream and stir until blended. Reduce the heat and simmer until thickened, about 20 minutes.
3. Whip the remaining ½ cup heavy cream and serve the soup with a dollop of cream on top and pumpkin seeds, if desired.

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