2 Tablespoons butter
1 cup chopped onion
2 large cloves garlic, chopped
1 1/2 teaspoons of curry powder ( LOVE this stuff!)
1/2 teaspoon salt
1/4 teaspoon white pepper (I don't have white pepper so I just use my regular pepper)
3 cups chicken broth
1 15oz can pumpkin (make sure it's plain pumpkin and not the pumpkin pie pumpkin with spices)
1 12oz can of evaporated milk
Melt butter in large saucepan over medium high heat. Add onion and garlic; cook, stirring frequently for 2-3 minutes or until tender. Stir in curry powder, salt and pepper and cook for 1 minute. Add broth and pumpkin; bring to boil. (keep an eye on it while it's coming to a boil) Reduce heat to low; cook stirring occasionally for 15-20 minutes. Stir in evaporated milk. Transfer mixture to blender and process in batches. (Be sure to leave a vent hole when processing hot liquids....trust me!) Blend until smooth. Serve warm with a dollop of sour cream if desired.
Enjoy! And thanks to Jodi for hosting the Soup Bowl....we'll be having lots of soup in the coming days!