FirstHusband makes his momma’s soup every Thanksgiving (except when we go visit for Thanksgiving and she makes it!)
1 cup butter (we use Smart Balance)
1 cup onion (chopped)
1 clove garlic (minced)
1 scant tsp curry powder
½ tsp salt
1/8 tsp coriander
½ tsp red pepper
3 cups chicken broth
1 16 oz can pumkin (or 16 ounces of jack-o-lantern puree)
1 cup half/half (or ½ cup evaporated skim and ½ cup skim)
melt butter, saute onion and garlic.
add spices and cook one minute.
add broth and simmer uncovered 15 to 20 minutes.
add pumpkin and milk and cook 5 minutes.
puree in blender. (BE CAREFUL. Start on a slow speed. It has a tendency to burst/explode out of the top even when you are holding the lid. It’s HOT and it BURNS. REALLY. Start Slow!)
garnish with sour cream and chives.