Spicy Split Pea and Pumpkin Soup

Ingredients:
9 cups water with 3 T. chicken bullion or 9 cups chicken broth.
2 cups dried yellow split peas
1 large onion, chopped
1/2 stick Butter
1/2 tsp cayenne
2 T. Curry powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Coarse salt and fresh ground pepper to taste
1 can prepared pumpkin (could substitute fresh pumpkin but would need to cook it -maybe along with peas? - to get it tender)
1/2 cup milk or cream or half-n-half
3 T. flour

Directions
1. Bring broth, split peas, and onion to a boil in a large soup pot. Reduce heat and simmer, partially covered, for about 30 to 40 minutes. Until peas are tender.
2. Stir in butter, curry, cinnamon, ginger, salt, pepper, and pumpkin. Return to a boil and again reduce heat and simmer, partially covered. Add milk and flour to thicken. Cook for 30 mins on low until thickened. If you like a very smooth soup, you can puree the soup in the pot with a wand blender. (recommended!)

Serve with sourcream and bread. (I made bisquits and they were just right! I also think this would taste good with some cilantro or green onion garnish!)