2 tbsp. butter
1 c. chopped onion
2 large cloves garlic, finely chopped
1 1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. white pepper
3 c. chicken broth
1 3/4 c. solid canned pumpkin
1 can (12 oz.) evaporated milk

Melt butter in saucepan over med-high heat. Add onion and garlic; cook stirring frequently, for 2 - 3 minutes or until tender. Stir in curry powder, salt and pepper, cook for 1 minute. Add broth and pumpkin, bring to a boil. Reduce heat to low, cook for 15 - 20 minutes (stir occasionally) stir in milk, transfer mixture to blender or food processor. Cover, blend til smooth. Serve warm.