This is one of my favorite soups. I make it with fresh "sugar pumpkin" when I can get it, otherwise I use canned pumpkin.
In a large saucepan, sauté onions & garlic in butter until translucent and slightly caramelized. Add curry powder & coriander and sauté 2 minutes longer. Remove from heat and stir in the pumpkin and salt. In batches, spoon mixture into a food processor or blender and process until smooth adding broth as necessary for blending. Return mixture to a large soup pot. Stir in the remaining broth, cream & half & half. Heat but do not boil. Serves about 8.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 8|
|Calories from Fat: 216 (76%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 78.4mg||24 %|
|Sodium 256.9mg||9 %|
|Potassium 632mg||17 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 13g|
|Protein 5.2g||7 %|
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Calories per serving: 285
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