Pumpkin curry soup (You can use pureed butternut squash in place of pumpkin here if pumpkin is hard to find… might even be better that way. I did this year just for a change)
3 tablespoons butter or oil
1 cup finely chopped onion
1 clove garlic, finely chopped
1 teaspoon curry
¼ teaspoon ground coriander
1/8 teaspoon cayenne
3 cups water
3 bouillon cubes (I use vegetable)
15 ounce can pumpkin (or the "meat" of a baked butternut squash)
1 cup half-and-half or cream (can replace with coconut milk if you want a non-dairy option)
Sour cream garnish
Melt butter in large saucepan over medium high. Add onion and garlic. Cook 3 to 5 minutes til tender. Stir in curry powder, coriander, cayenne. Cook 1 minute. Add water and bouillon. Bring to boil. Reduce to low, cook, stirring constantly for 15 to 20 minutes to develop flavors. Stir in pumpkin. Blend until smooth. At this point, you could cover and refrigerate the soup for a day. This develops the flavors further and of course means you can plan ahead.
When ready to finish and serve, place soup on stovetop and mix in cream (or coconut milk or half and half). Cook 5 minutes or til heated through. Garnish with sour cream if desired.