4 tablespoons unsalted butter
2 medium yellow onions, chopped
2 teaspons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 15-ounce cans 100 percent pumpkin or 6 cups chopped roasted pumpkin (see Cook's note)
5 cups chicken broth or vegetable broth
2 cups milk
1/2 cup brown sugar
1/2 cup heavy cream
Cook's note: To make pumpkin from scratch, cut a sugar pumpkin in half, scoop out the seeds and string, lie face down on a tinfoil-lined baking pan. Bake at 350 degrees Fahrenheit until soft, about 45 to 60 minutes. Cool and scoop out flesh, then puree.
Melt butter in a 4-quart saucepan over medium high heat. Add onions and garlic to cook, stirring often, until softened, about four minutes. Add spices and stir for a minute more.
Add pumpkin and chicken broth; blend well. Bring to a boil and reduce heat. Simmer for 10 to 15 minutes.
Use an immersion blender to achieve desired thickness. If you don't have an immersion blender, transfer soup in batches to blender or food processor. Cover tightly and blend until smoth. Soup must be room temperature when using a blender or food processor. Return soup to saucepan
With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasoning to taste. If too spicy, add cream to cool down.