1 large onion, diced
1/4 cup (1/2 stick) butter
1 large clove garlic, minced
1 tsp. curry powder
1/4 tsp. ground coriander
1/8 tsp. cayenne pepper
1/2 tsp. salt
3 cups chicken broth
1 (29 oz.) can pureéd pumpkin
1 (12 oz.) can evaporated milk

In a medium pan, sauté the onions in the butter over medium heat until translucent. Add the minced garlic and sauté until just fragrant (15-30 seconds).

Add the curry powder, coriander, cayenne, and salt. Sauté another 15-30 seconds.

Add the broth and bring to a low simmer.

Stir in the pumpkin and evaporated milk and again bring to a low simmer.

Serve with a dollop of sour cream.

VARIATIONS:

Vegetarian? Substitute vegetable broth for the chicken broth.

Vegan? Substitute vegetable oil (NOT olive oil) for the butter.

Submitted by: DAL