Pumpkin Soup

1 cup chopped yellow onion 1 crushed garlic clove 1/4 cup of butter 1 tsp. of curry powder (or less) 1/2 tea. of salt (or more) 1/8 tea. ground coriander 1/8 tea. crushed red pepper 3 cups chicken broth 1 (16 oz.) can pumpkin 1 can evaporated milk 1 tea. finely chopped green onion (optional) Sauté garlic and onion in butter until onion is soft. Add curry, salt, coriander and pepper ~ cook 1 min. Add chicken broth and boil gently for 15-20 min. Uncovered... stir in pumpkin and milk ~ cook 5 min. Pour into blender and blend until creamy. (Chop green onions and sprinkle on top if desired. (I usually double this recipe and use large can pumpkin).

*I usually substitute 3 teaspoons Knorr chicken bullion powder and 3 cups water for chicken broth.