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Spicy Pumpkin Soup

4 tablespoons margarine
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 pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of non dairy creamer
1/2 cup brown sugar

Instructions:

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 red pepper, curry, coriander and cayenne and stir for a minute more. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.  Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. With the soup on low heat, add brown sugar and mix. Slowly add the non dairy creamer while stirring to incorporate. Adjust seasonings to taste. If a little too spicy, add more non dairy creamer to cool it down. You might want to add a teaspoon of salt. Serve in individual bowls.

Special Instructions*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and
stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350 until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. >Notes: (meat or pareve)