Kitchen Table: Curried Pumpkin Soup

Makes 6 cups
This creamy, savory soup is especially welcome on a cold day.

• 1 cup chopped white onion
• 1 garlic clove, crushed
• _^1/4 cup butter
• ^_1/8 teaspoon ground coriander
• ^_1/2 teaspoon salt
• _^1/8 teaspoon crushed red pepper
• 1 teaspoon curry powder
• 3 cups chicken broth
• 1 ^_3/4 cups cooked or canned pumpkin
• 1 cup light cream
• 1 teaspoon finely chopped green onion

1. Sauté the onion and garlic in the butter until the onion is soft. Stir in the seasonings and cook 1 minute longer. Add the broth and bring the mixture to a boil. Simmer, uncovered, for 20 minutes.
2. Stir in the pumpkin and cream; cook 5 minutes longer. Pour the soup into a blender jar, cover, and blend until creamy. Serve hot, garnished with the green onion.

–Regina Dye, Kingsport, Tennessee