Amy’s Pumpkin Soup
1 stick of butter
1 large white onion, finely chopped
3 garlic cloves, finely chopped
2 inch square. fresh ginger, peeled
1 lg. can pumpkin puree
2 cups chicken or vegetable stock
½ tsp. nutmeg
1 tsp. cinnamon
1 tsp. ground cloves
2 Tbsp. brown sugar
2 Tbsp. red curry paste (more if you like it SPICY)
1cup half-n-half (Use whipping cream if you want it really rich, or milk if you want to cut calories.)
Melt butter in large stock pot. Sautee onions, garlic, and ginger until softened. Add pumpkin, stock, nutmeg, cinnamon, cloves, brown sugar and curry paste. Bring to a low boil, then simmer at least 20 minutes to allow flavors to meld. Add half-n-half right before serving, heat through, but do not boil.
Serve with toasted rye or pumpernickel bread.