Holiday Pumpkin Soup

If you love pumpkin, this is the perfect soup for a cool Fall evening.  I plan on using the leftovers as a pasta sauce over cheese raviolis.

2 T. finely chopped onion

1/2 t. curry powder

1/4 t. ground cumin

1/4 t. ground coriander

1/4 t. salt

1 T. butter

2 15 ounce cans pumpkin

2 14 ounce cans chicken broth

1 T. packed brown sugar or maple syrup (optional)

1 cup half and half, light cream or milk

Dairy sour cream (optional)

Fresh sage leaves (optional)

In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender.  Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined.  Bring mixture just to boiling; reduce heat.  Stir in half and half and heat through.  If desired, garnish with sour cream and sage leaves.  Makes 6 to 8 servings.