Velvet Pumpkin Soup

• 4 Tablespoons Butter
• 3 cloves Garlic, Minced
• 1 whole Onion, Diced
• 1-1/4 teaspoon Curry Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Coriander
• 1/8 teaspoons Cayenne Pepper (more To Taste)
• 3 cups Chicken Broth
• 1 can Pumpkin (15-16 Oz, Solid Pack)
• 12 ounces, fluid Can Of Evaporated Milk

1. Melt butter and saute onions and garlic until golden brown. Add spices and simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes. Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don't allow soup to boil, but a simmer is okay.
2. In batches, transfer soup to a blender or food processor. Process till very smooth. Serve hot. Garnish as desired (paprika, nuts, croutons, herbs, etc.).
3. Some notes:
4. Leftovers reheat nicely (I have not tried freezing it, though).
5. I used low-sodium/low-fat chicken broth and low-fat evaporated milk to lighten the recipe some. You could also reduce the butter by half, probably.
6. I prefer the blender over the food processor. Makes everything smooth and just a little frothy!

butter, garlic, onion, curry, salt, ubc, cayenne pepper, chicken broth, pumpkin, milk

Taken from tastykitchen.com/recipes/soups/velvet-pumpkin-soup/ (may not work)