Zesty Pumpkin Soup

A great holiday or winter soup that really has some kick! 

¼ C CLOVER BUTTER, organic or conventional

1 C onion, chopped

1 clove garlic, minced

1 tspn curry powder

½ tspn salt

1/4 tspn ground coriander

1/8 tspn crushed red pepper flakes

3 C chicken broth

1 ¾ C solid pack pumpkin (16 oz. can)

1 C CLOVER HALF & HALF, organic or conventional

Garnish – CLOVER SOUR CREAM, chives and freshly grated parmesan cheese

In a large saucepan, melt butter; sauté onion and garlic until soft.  Add curry powder, salt, coriander and red pepper; cook 1 minute.  Add broth; boil gently, uncovered, for 15 to 20 minutes.  Stir in pumpkin and half and half; cook 5 minutes.  Pour into blender container.  Cover; blend until creamy.  Serve warm.  Garnish with a dollop of sour cream, chopped chives and parmesan cheese.

Makes 6 cups