Curried Pumpkin Soup

The Orginal Gourmet Version:
2 med. onions, finely chopped
2 T. butter
2 lg. garlic cloves, minced
1-1/2 T. ginger, peeled and minced
2 t. gound cumin
1 t. ground coriander
1/8 t. ground cardamon
1-1/2 t. salt
3/4 t. dried hot pepper flakes
2-15 oz. ( 3-1/2 c.)cans pumpkin (not pie filling)
7 c. water
1-1/2 c. chicken broth (12 fl. oz.)
1-14oz. can unsweetened coconut milk
1/4 c. olive oil
2 t. brown mustard seeds
8 fresh curry leaves
~Need 6-qt. heavy pot & a smaller, heavy pot.
~Cook onions in large pot over med. heat until soft, 3-5 min. Add garlic and ginger, cook 1 min. Add cumin, coriander, cardamon, cook 1 min. Stir in salt, red pepper, pumpkin, water, broth, coconut milk, simmer 30 min. uncovered.
~Puree soup in batches until smooth, return to pot. Keep warm over low heat.
~Heat oil in small, heavy skillet, mod-high heat, heat but not to smoking, and cook mustard seeds until they pop, 15 seconds! Add curry leaves, 5 seconds, and pour all into pumpkin soup.
~Stir; season with salt. May be thinned with water. May be made a day ahead and chilled.


The Today's Pantry Version:
1 large onion, diced
1 T. butter
5 med. garlic cloves, diced
3/4 t. gound ginger
3/4 t. ground cumin
1/2 t. coriander seeds
1/2 t. cardamon
1-1/2 t. salt
1/4 t. cayenne pepper
1/4 t. ground nutmeg
1 t. ground red curry
2-15 oz. cans pumpkin
3 c. water
1-14 oz. can condensed milk
3 T. olive oil
1 t. brown mustard (prepared squeezable)
2 T. honey
~Large pot.
Saute onions and garlic in large pot with butter, 3 minutes. Pour all the liquid ingredients into pot. Add spices. Stir vigourously and with caution. Simmer covered over very low heat 0.75-1 hour. Let sit until husband arrives home. Serve warmed with spiced cornbread muffins or soft sourdough bread and white wine or green tea.