Pumpkin Soup

When summer is over and the weather turns cool, I like a bowl of hot soup.  And I have dozens of great recipes for soup!  Here is one that is very good.  It is from "Recipes Worth Sharing", copyright 2008.  Enjoy!

1/2 stick of butter
1 cup chopped onion
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
1  29 oz. can pumpkin
1  12 oz. can evaporated milk
1/4 cup light brown sugar (optional)
Sour cream for garnish
chopped chives for garnish

Melt butter in a large saucepan and add the onion and garlic.  Saute for 3 to 4 minutes or until the onion is tender.  Stir in the curry powder, salt, coriander, and red pepper.  Cook for 1 minute, stirring frequently.  Add the broth and bring to a gentle boil.  Boil gently for 15 to 20 minutes, stirring occasionally.  Stir in the pumpkin and evaporated milk.  Mix in the brown sugar for a sweeter flavor and cook for 5 minutes.  Cool slightly; pour into a blender and process until creamy.  Ladle the warm soup into soup bowls and garnish with sour cream and chives.