Curried Pumpkin Soup Rich, smooth and nicely spicy. 2 medium onions, finely chopped (2 Cups) 2 TB. butter (Sandy uses unsalted) 2 large garlic cloves (or 1/4-1/2 tsp. PENZEYS MINCED GARLIC) 1 1/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER) 2 TB. GROUND CUMIN 1 tsp. GROUND CORIANDER 1/2-1 tsp. GROUND CARDAMOM (recipe calls for the full teaspoon) 1 1/2 tsp. salt 3/4 tsp. CRUSHED RED PEPPERS 2 15-oz. cans solid pack pumpkin (not pie filling) 7 Cups water 1 1/2 Cups low sodium chicken or vegetable broth (or 1 1/2 Cups water mixed with 1/2 tsp. VEGETABLE or CHICKEN SOUP BASE) 14-oz. can unsweetened regular coconut milk 1/4 Cup olive oil 2 tsp. whole BROWN MUSTARD SEED

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