3 tbsp. butter
1/3 c. onion, finely chopped
1 clove garlic, finely chopped
2 c. pumpkin puree (fresh or canned)
4 c. chicken stock (I use low salt)
1/4 c. sherry
2 bay leaves
1/2 tsp. curry powder
Pinch of nutmeg
1/2 tsp. black pepper, freshly ground
2 c. light cream

Melt butter in a saucepan over medium heat. Add the garlic and onion and cook until soft, 5-10 minutes. Add the pumpkin puree, chicken stock and sherry. Mix well. Add the bay leaves, nutmeg and curry powder. Bring to a boil, lower to simmer. Let simmer for 30 minutes. Season with pepper as needed while simmering. Remove from heat and add cream. Return to heat, but do not simmer. Serve when hot. This is a great starter for the Thanksgiving table, but the canned version is good anytime.