Possibly the best soup I’ve ever made. And thus, a recipe:
Sauté a ton of chopped onion (3, in this case) in a stick of butter (in my defense, I thought I was gonna double the recipe at this point — but really, when does extra butter need justification?).
Add minced garlic (~2 cloves, or a teaspoon-ish), and: a heavy tablespoon of curry powder, half a teaspoon ground coriander, a bit of red pepper, .5-1 teaspoon garam masala, and a dash of ginger.
When the spices are slightly toasted, add a roasted pumpkin or two (in this case, one sugar pumpkin from the garden, roasted, plus one can of “pumpkin” puree — which is really butternut squash, but whatever), and about five cups of broth (I used half lamb, half chicken, both homemade, because our freezer is overflowing with the stuff).
Bring to a boil, then simmer for long enough to sit down and zone out online for a bit (~10 minutes).
Turn off heat, have great quantities of phallic fun with an immersion blender.
Turn heat back on low, have oldest child add scant 1/3 cup brown sugar, two cups of milk, half a cup of cream, buncha salt, and whatever extra spice you feel it needs, over eldest child’s objections (or, if too spicy, extra cream).
Take half to a friend on a mush-only diet (doctor’s orders — though not, alas, from the Doctor). Serve rest with toasted pumpkin seeds, and chopped green onion if you have some leftover from breakfast.
Do not get in hour long power struggle with first born over whether he has to eat three bites. (When you win, notice how “victory” is bitter; add sugar.)
(Adapted from simplyrecipes.com)