Simple Pumpkin Curry Soup!

Winter is cold. That's its thing. This soup is warm, sweet, and flavorful. Most importantly, however, it doesn't need much work. Half an hour can net you awesome and tasty soup!

Credits: this recipe comes from a family friend, but was spicy rather than sweet. This heavily modified recipe is the result of my mom and me sitting in the kitchen with twenty or so spoons and tasting the modifications for a very long time. It was a good day.

This recipe only calls for a pot, which is pretty easy, and makes it good for whenever you have a big dinner and are running out of skillets, or if you need a simple and fast cleanup.

Feel free to modify crazily, and re-post this recipe. I don't mind, really! If anything is great, though, tell me, cause I would love to try making it.

Here's what you'll need:
1. One medium-large onion
2. 20 fluid oz of Vegetable broth* (about 2/3 of one of the store-bought boxes of broth)
3. 2 TBSP of olive oil
4. 1 tsp of ground coriander
5. 1 heaping tsp of sweet curry
6. 1/4 cup of brown sugar
7. one small can of pumpkin** (15 oz)
8. 1 cup of half-and-half
9. salt to taste

*A lot of people have a sensitivity to MSG, so I try to avoid it  in my cooking. I use the "Organics" broth, but there are plenty of others that don't have any. Making your own is pretty simple as well, but takes more time.
**Don't use pumpkin pie filling, it is less friendly with this recipe. pure pumpkin yields much tastier results. (My mom is ranting about canned pumpkin pie filling)

I like onions. I really like onions. for this reason, I prefer larger chunks of them in my soup. However, many people prefer to mince the onions in this soup. Do whichever you want, it's your soup!

Chop or mince your onion, add it to a big pot along with the olive oil, and turn the stove to medium-high heat.

Stir while the onions begin to soften, and turn translucent. when you get to this point, add the spices, stir the onions one last time, and then add the veggie broth. (adding the veggie broth after the spices helps them to mix together, rather than forming annoying floating islands of spices.)

Stir a few times and let simmer for ten minutes to let the onions flavor the broth and the broth flavor the onions, then continue to the next step.

Adjust your heat so that your soup is lightly simmering for the remainder of the recipe. I have best results around medium-low.

Add the pumpkin, stir it until it has an even texture, and then let it simmer for ten minutes.

Don't forget to add the sugar at any point after you've added the pumpkin and before the cream. (really it's not that important when you add it.)

It will probably be very thick at this point, don't worry about this, it changes drastically with the addition of the cream.

That was an easy step, huh? Next!

Add the half-and-half, stir, and serve. don't let it sit too long with the half-and-half, it's better to keep the fresh milky-creamy taste. Don't forget the salt!

Add garnish if desired (parsley helps kill bad breath), or drip it fancily into a bowl, or be lazy and just eat it. Really, I'm not picky, but you're free to be.

Congratulations, now you have your very own tasty soup, that you can make anytime you need a serving or two of vegetables, or to sneak them to your kids in a healthy way.This recipe is also useful when babysitting, because of the minimal cleanup. So eat, and be merry.

I would love it if someone could tell me if you eat or drink soup. Or is it both? I'm all confused.