Pumpkin Soup

Grubilicious Contributor: Leslie Valentine

*great to sip out of a cup during the holidays
1/2 cup finely chopped onion
4 tablespoons butter
2 teaspoon curry powder
2 tablespoons flour
4 10-oz. cans double strength chicken broth (can use reg. chicken broth)
2 can (1 lb. each) unsweetened pumpkin
2 teaspoons brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups light creamminced fresh chives or parsley

In a 3-qt. saucepan, saute onion in butter over medium heat until transparent. Stir in curry and flour and cook until bubbly. Remove from heat and gradually stir in the chicken broth. Add the pumpkin, sugar, nutmeg, salt and pepper and return to the burner. Stir the mixture while it heats until it begins to simmer. Add the cream and continue heating, but do not boil. Garnish with a few snips of minced chives or parsley. Makes 12 cups of soup.