Pumpkin Soup - Holly Krause

2 T butter

½ medium onion diced

½ t curry powder

¼ t ground cumin

¼ t ground coriander

¼ t rubbed sage

1 t kosher salt

2 – 15 oz. cans pumpkin puree

2 – 15 oz. can vegetable broth

1 T brown sugar or maple syrup (if desired)

1 c half and half

In a saucepan big enough to hold all ingredients cook butter, onion, curry powder, cumin, coriander, sage and salt until onion is tender. Whisk in pumpkin, vegetable broth and brown sugar or maple syrup, if desired, until well combined. Bring mixture to a boil then reduce heat. Stir in half and half and heat through and serve.