Curried Pumpkin Soup

• 3 Tablespoons Salted Butter
• 1/4 cups Onion, Chopped
• Salt And Pepper
• 2 Tablespoons Curry Powder
• 4 cups Chicken Broth
• 15 ounces, weight Canned Pumpkin Puree
• 1/4 teaspoons Red Pepper Flakes
• 1/2 cups Heavy Whipping Cream
• Creme Fraiche Or Sour Cream, For Garnish
• Pumpkin Seeds For Garnish

1. Melt butter in a large saucepan over medium heat. Add onions and sprinkle with salt and pepper. Saute until onions are translucent, about 4 minutes. Stir in curry powder and cook for another minute.
2. Add broth, pumpkin puree, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
3. Transfer to a blender and puree until smooth. Depending on the size of your blender, you may need to work in batches. (Alternatively, you can use an immersion blender to puree the soup right in the pot.) Return soup to pot and stir in heavy whipping cream. Adjust seasonings to taste.
4. Garnish with dollops of creme fraiche and pumpkins seeds.
5. Note: For dairy-free, use avocado oil in place of the butter and full-fat coconut milk in place of the heavy whipping cream. Omit the creme fraiche garnish.
6. Nutrition per serving (about 1 cup): 163 calories, 12.7g fat, 3.8g protein, 8.7g carbs, 3.3g fiber

butter, ubc, salt, curry, chicken broth, ubc, cream, fraiche, pumpkin seeds

Taken from tastykitchen.com/recipes/soups/curried-pumpkin-soup/ (may not work)