Creamy Pumpkin Soup (From Australia)

• 2 tablespoons butter
• 1 large yellow onion, peeled and chopped
• 1/2 teaspoon curry powder
• 1 (15 ounce) can pumpkin
• 1/4 teaspoon salt
• 2 cups evaporated skim milk
• 2 1/2 cups chicken broth (or vegetable broth)
• 1/8 teaspoon cinnamon
• 2 teaspoons minced parsley
• 1/3 cup nonfat sour cream

1. Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
2. Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
3. Serve steaming hot with a dollop of the sour cream mixture atop each bowl.

butter, yellow onion, curry powder, pumpkin, salt, milk, chicken broth, cinnamon, parsley, nonfat sour cream

Taken from www.food.com/recipe/creamy-pumpkin-soup-from-australia-370539 (may not work)