Cornbread Croutons are a great addition to this soup, to use instead of the pumpkin seeds.

4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)**
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream

4 Tbsp unsalted butter 2 medium yellow onions, chopped 2 teaspoons minced garlic 1/8 to 1/4 teaspoon crushed red pepper 2 teaspoons curry powder 1/2 teaspoon ground coriander 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin* 5 cup s of chicken broth (or vegetable broth for vegetarian option)** 2 cup s of milk 1/2 cup brown sugar 1/2 cup heavy cream

1 Melt butter in a 4-quart 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.
2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, 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.