2 tbsp. butter
1 cup chopped onion
2 cloves garlic, chopped
1 1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground white pepper
3 cups chicken broth
1 15 oz. can plain pumpkin
1 12 oz. can evaporated milk

Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently for 2-3 minutes or until tender. Stir in curry, salt, and pepper; cook 1 minute. Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15-20 minutes. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm. Holds well in crockpot set on low.