Curried Pumpkin Soup

In our family we love to have soups for lunch during the cold winter months and I am always on  the lookout for good recipes that would please my family's taste buds. We love spicy soups especially during winter and when I saw  the recipe for this curried soup I had to try this out immediately. We all  liked it as expected.

Recipe source:Simply Recipes
Ingredients:
4 tbs  butter
2 medium yellow onions, chopped
2 tbs minced garlic
1/4tsp chilli powder
3 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
6 cups of chopped roasted pumpkin*
5 cups of chicken broth or vegetable broth
2 cups of milk
1/2 cup brown sugar(optional)
1/2 cup heavy cream
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.

Method:
 Melt butter in a saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.Blend the soup until  smooth using a hand blender or regular blender.
 add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.
Sending this over to Healthy Diet Event - Warm Soups~ an event by Priya

and to Show Me Your HITS - Healthy Delights an event by Sangeetha