Spicy Pumpkin Soup

Ingredients

• 1 Tbsp unsalted butter
• 1 1/2 cups roughly chopped yellow onion
• 2 cloves garlic, minced
• 2 teaspoons minced, peeled fresh ginger
• 1 1/2 teaspoons yellow curry powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Small pinch of cinnamon
• 1 teaspoon of kosher salt plus more to taste
• 4 cups low sodium chicken stock
• 2 bay leaves
• 2 cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée
• 1 cup water
• 3 Tbsp heavy whipping cream
• 1/8 teaspoon black pepper
• Yogurt, for garnish
• Toasted pumpkin seeds, for garnish

Directions

1. Set a large 5 to 6 quart pot with a heavy base over medium heat, and let the butter melt. Add the onions and cook, stirring now and then, until they have softened, about 5 to 6 minutes.
2. Stir in the minced garlic and ginger, and let them cook for another minute. Sprinkle in the curry powder, cumin, coriander, cinnamon, and salt, and keep everything moving in the pot for another 2 minutes.
3. Pour in the chicken stock, then add the bay leaves, pumpkin purée, and water. Stir until the soup is evenly combined. If it looks thicker than you want, loosen it with more stock or water.
4. Turn the heat up to high and bring the soup to a boil. Lower the heat to low, cover the pot, and let it simmer for 10 to 15 minutes.
5. Take out the bay leaves, then blend the soup right in the pot with an immersion blender until smooth.
6. Just before you serve it, stir in the cream. Add the black pepper, taste, and adjust the seasoning, adding more salt if it needs it.
7. Finish each bowl with a drizzle of plain yogurt thinned with a little water, and scatter toasted pumpkin seeds over the top.