Ingredients

2 medium onions, finely chopped (2 cups)

2 tablespoons unsalted butter

2 large garlic cloves, minced

1 1/2 tablespoons minced peeled fresh ginger

2 teaspoons ground cumin

1 teaspoon ground coriander

1/8 teaspoon ground cardamom

1 1/2 teaspoons salt

3/4 teaspoon dried hot red pepper flakes

2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)

4 cups water

1 1/2 cups reduced-sodium chicken broth (12 fl oz)

1 (14-oz) can unsweetened coconut milk (not low-fat)

1/4 cup olive oil

2 teaspoons brown mustard seeds

8 fresh curry leaves

Description

The Flavor Combinations In This Creamy Yet Light Soup Are Complex, But Making It Is Very Easy. Like The Best Appetizers, The Soup Wakes Up The...

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