Curried Pumpkin Soup

Ingredients

• 1/3 Cup chopped onion
• 1 tsp. minced garlic
• 1 tsp. curry powder
• 2 tbsp butter or margarine
• 1 15oz can Farmer’s Market organic pumpkin or pumpkin pie mix
• 1/4 tsp Nutmeg (omit if using pie mix)
• 1/8 tsp. sugar
• 2 cups Vegetable or chicken broth
• 1 1/2 cups milk
• 1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent)
• 2 tbsp heavy cream (optional)
• chopped chives (as decoration)

Directions

In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender.
Add pumpkin, nutmeg (if using), sugar and the bay leaf.
Stir in the broth and bring to a boil.
Reduce heat and simmer uncovered for about 15 minutes.
Take out the bay leaf.
Stir in 1 cup of the mild and cook over low heat for a few minutes.
In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
Cook and stir until thickened and bubbly.
Cook a couple more minutes.
To serve: Swirl the cream on top, and garnish with chives.
This can also be frozen after it cools. In the freezer it will be good for up to 3 months.