Pumpkin Curry Soup

• 2 tablespoons butter
• 1 cup onion, chopped
• 2 -3 garlic cloves, finely chopped
• 1 12 teaspoons curry powder
• 12 teaspoon salt
• 14 teaspoon white pepper
• 2 (1 g) packets Splenda sugar substitute or 2 tablespoons sugar
• 3 cups chicken broth
• 1 (15 ounce) can pumpkin puree, not pumpkin pie mix
• 1 cup fat-free half-and-half

1. Melt butter in large saucepan over med-high heat.
2. Add onion and garlic; cook, stirring frequently, 2-3 minutes or until tender.
3. Stir in curry powder, salt and pepper; cook 1 minute.
4. Add broth and pumpkin; bring to boil.
5. Reduce heat to low; cook, stirring occasionally, 15-20 minutes.
6. Stir in evaporated milk, do not boil.
7. Transfer mixture to food processor or blender; and blend until smooth.
8. Serve warm.

butter, onion, garlic, curry powder, salt, white pepper, sugar substitute, chicken broth, pumpkin puree

Taken from www.food.com/recipe/pumpkin-curry-soup-140017 (may not work)