Curried pumpkin soup! This decadent soup is perfect for fall with it's slight hint of curry and wonderful pumpkin taste!
Fry the onions in 1 tbsp butter until soft. Set aside.
In a large soup pot, combine the remaining 2 tbsp butter and the flour and melt them together, like you would do for a white sauce base. Stir until they are incorporated and there are no lumps.
Slowly add the broth to the flour mixture, whisking rapidly and steadily so that there are no lumps. Add in until all the broth is in and the liquid is smooth. Stir in the pumpkin curry, brown sugar and soy.
Simmer on low heat until the onions are definitely tender and ready. If you want, puree the soup so that the onions are incorporated smoothly.
Whisk half a cup of the hot soup into the cream completely, THEN whisk it into the soup quickly to avoid curdling. If you want to thicken the soup some more, you can whisk 1-2 tbsp of cornstarch into the cold cream first and then proceed to add it to the soup,