Pumpkin Soup

I have yet another pumpkin left from the halloween. So here I am making spicy pumpkin soup.

Ingredients:

• Pumpkin - half of the small one
• Unsalted Butter - 4 tbsp
• Yellow Onions - 1 large
• Garlic - 2 pods
• Coriander Powder - 1/2 tsp
• Red Chili Powder - to taste 
• Vegetable Stock or water - 5 cups
• Milk - 2 cups
• Heavy Cream - to garnish on each serving.
• Salt - 1 tsp or to taste

Directions: 

• Cut the pumpkin in half, scoop out all the seeds and the stingy stuff. Bake it on 350°F until soft . This would take about 45 minutes. Peel the skin and roughly chop or mash the pumpkin. Keep aside.
• In a soucepan, heat butter and add chopped onions and minced garlic.Saute till translucent.
• Add Coriander powder, red chili powder. Mix well. ( I added just half a tsp of garam masala as well, just to give it a slight Indian touch ;) It is optional though. )
• Add pumpkin and stock. Blend well and bring it to boil. Keep stirring ocassionally. Reduce the heat and cook for 10 minutes.
• Let it cool. After cooling, blend in a blender till smooth.
• Return it to the saucepan. Add salt and cook on low heat. 
• Add milk while stirring. Cook for 5 minutes and turn off the heat.
• Add a few drops of heavy cream over each serving. ( optional )
• Serve it hot. You can serve it with croutons or garlic toast.