Marian'S Pumpkin Soup

• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon red pepper flakes
• 2 1/2 pounds sugar pumpkin -- peeled, seeded and cubed
• 10 cups chicken broth
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground nutmeg
• 1 tablespoon creamy peanut butter
• 1/2 cup light cream
• 1/4 cup chopped fresh cilantro, for garnish

1. Melt the butter in a small skillet over medium heat. Add the onion, garlic, curry powder, and red pepper flakes; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot, and stir in the chicken broth and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat; stir in the Worcestershire sauce, nutmeg, and peanut butter.
2. Transfer the soup in batches to a blender or food processor; blend each batch until smooth while slowly adding the half and half. Garnish each serving with cilantro.

butter, onion, garlic, curry powder, red pepper, sugar pumpkin, chicken broth, worcestershire sauce, ground nutmeg, peanut butter, light cream, fresh cilantro

Taken from www.allrecipes.com/recipe/143010/marians-pumpkin-soup/ (may not work)