Spicy Pumpkin Soup - Gluten FREE

This is a Thanksgiving tradition for my family that I have been making since my first Thanksgiving with my wife(21 years ago.) I don't make it the same way each time, like nearly all the things I make but it is always delicious and gets rave reviews. It is inspired by a recipe that was in a Libby Pumpkin ad back in the Nov. 89 edition of "Bon Appetite" magazine. Feel free to tweak it to your liking, and adjusting the spices to your tastes. I also like to roast some garlic, onion, and chile in some EVOO that I can mix in my bowl to crank up the heat and flavor.

This is a rich and hearty soup that can be a meal in itself. It's easy to make and can be made a day or so in advance and reheated before serving. The excess can also be frozen for future use. I typically make a large batch  but it can certainly be scaled up or down according to your needs.

Ingredients:
1/2 cup  Butter
1 large Onion, chopped
5 ribs Celery, sliced thinly
3-4 Zucchini, quartered lengthwise and sliced thickly
3-4 Crookneck Squash, cubed(1/2")
1-2 Red Bell Pepper, diced
1 pound Mushrooms, sliced
2-3 Garlic cloves minced
3 Tbsp. Curry Powder
2 tsp. Sea Salt
1/2 tsp. Coriander
1 tsp. Crushed Chile
2-3 quarts Chicken Broth
2-29oz cans Pumpkin
1 quart Heavy Cream(can sub with half & half)

In a large heavy stockpot, melt the butter and saute the onion and garlic until soft. Add the spices and cook for a minute or two. Add the remaining vegetables except for the shrooms and cook for about 5 minutes. Add the broth and bring to a low boil for about 20 minutes. Add the shrooms and continue to cook for another 5 mins. Next add the pumpkin and mix until it is well dissolved, and allow the temperature to come back near a boil. Finally add the cream, mix well and allow it to cook for five more minutes(if you substitute half & half make sure that is near room temperature and don't allow the soup to boil or it will separate/curdle.)  Serve warm with a dollop of sour cream and chopped fresh chive if desired(or the roasted onion, garlic, chile combo.) I also recommend "Burning Sensations" Molten Lava hot sauce with this soup.

Happy Thanksgiving, God bless, and keep it Saucey!!