1 lg. onion, chopped
1/2 tsp. curry powder
1/4 c. butter
2 c. canned pumpkin
1 1/2 tsp. salt
2 c. heavy cream
2 1/2 c. chicken stock

Saute' onion and curry powder in butter until onion is limp. Add pumpkin and salt; stir, then pour into blender and blend for approximately 30 seconds until smooth. Pour into sauce pan along with cream and chicken stock. Heat slowly and serve steaming hot. May garnish with a small dollop of sour cream and or chopped parsley. Serves 4. Makes a nice lunch with a salad and white wine.