Curried Pumpkin Soup
2 Tablespoons of butter
1 Cup of chopped Onion
2 Cloves of Garlic crushed
2 teaspoons of Curry Powder
1 Pinch of Cumin
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
3 Cups of Chicken or Vegetable Broth
1 - 15 oz can of Pumpkin (I used real Pumpkin roasted)
1 1/2 Cups of Half and Half cream or milk
1. Melt Butter and cook onion and garlic.
2. Stir in the curry, cumin, salt, and pepper and cook for one minute.
3. Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
4. Stir in cream just before serving.