2 tablespoons unsalted butter
1 tablespoon good olive oil
1 cup diced yellow onion (1 small onion)
2 cloves garlic, minced
2 (15-ounce) cans pure pumpkin purée
2 3/4 cups chicken stock
2 teaspoons kosher salt, divided
1/2 teaspoon madras curry powder
1/4 teaspoon crushed red pepper
1/8 cayenne pepper
1 teaspoon light or dark brown sugar
1/4 cup heavy cream
1/4 tablespoons pumpkin seeds
1 teaspoon olive oil
1. Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until onions are translucent. Add minced garlic to the top of the onions and cook until fragrant, about 1 minute.
2. Add the pumpkin purée, chicken stock, 1 teaspoon of the salt, and pepper. Cover and simmer over medium-low heat for about 15 minutes. The soup will be mostly smooth (minus the bits of onions). You can leave it as is, if you like, and skip the blender step, though I prefer a smoother soup. Process the mixture, in batches, using a blender. Be sure to let the hot air escape so you don’t have an explosions on your hands. Return the mixture to the pot and add the spices: curry powder, crushed red pepper, cayenne pepper, brown sugar, and heavy cream. Cook for an additional 5-10 minutes. Salt to taste. The soup might need the remaining teaspoon of salt, or it might not, depending on the chicken stock you've used.
3. Meanwhile, pre-heat the oven to 350F. Spread the pumpkin seeds on a baking sheet. Toss with the olive oil and sprinkle with salt. Transfer to the oven to toast for 5-7 minutes, or until lightly golden brown.
4. Serve soup hot with the toasted pumpkin seeds in the center and a drizzle of heavy cream on top. Fall is awesome.