A delightful and creamy pumpkin soup with a hint of spice, perfect for cozy evenings.
Melt the butter in a saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion and minced garlic, and sauté until softened.
Cook until the onions are translucent for the best flavor.
Stir in the curry powder, salt, and pepper, and cook for an additional minute.
Cooking the spices briefly enhances their aroma and flavor.
Pour in the chicken broth and pumpkin puree, and bring to a simmer.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the cream just before serving, and heat through without boiling.
Avoid boiling the cream to prevent curdling.
Serve the soup hot, garnished with a sprinkle of fresh herbs if desired.
Fresh parsley or chives make a lovely garnish for this soup.
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