Curried Pumpkin Soup

Serves 6-8

Ingredients:

2½ cups chicken stock

🎃  1 can (15 ounces) solid-pack pumpkin

🍅   2 medium tomatoes, quartered

🥔   1-2 medium potato(es), peeled and diced

🥫   2 to 3 teaspoons curry powder

🧂   ½ tsp salt

🌶️   ¼  tsp cayenne pepper

¼  tsp black pepper

🥛   1 cup 2% milk

🥛  ½ cup heavy whipping cream

🧅   1 medium onion, chopped

🧄   1-2 cloves garlic, diced thinly

🌶️   Pepitas and crushed red pepper flakes, optional

Directions:

Dice and fry the onions and garlic until golden. In a large soup pot, combine the first 8 ingredients, and put in the fried onions and garlic, draining some of the oil. Make it reach the boiling point and then simmer for an hour or more until the potatoes are fully cooked. 

Blend all the contents of the pot in a blender, in batches if needed. Pour back in the pot, add the milk and whipping cream and simmer, (regularly stirring to avoid burning), for another hour or so. 

To change the consistency to your preference, either add more liquid or thicken it with flour.

Can be served with croutons.

I recommend doubling every ingredient value for a hefty amount of soup for a larger family. 

All 'cup' values uses the US system, 1 cup =~340ml.