INGREDIENTS
2 tbsp
Butter
1 tbsp
Olive Oil
1 cup
Diced Onion
1 tsp
Minced Garlic
30 oz
Pumpkin Puree
3 cups
Chicken Stock
1 tsp
Kosher Salt
1/2 tsp
Curry Powder
1/4 tsp
Crushed Red Pepper
1/8 tsp
Cayenne Pepper
1 tbsp
Brown Sugar
1/4 cup
Heavy Cream
Toasted Pumpkin Seeds (garnish)