CURRIED PUMPKIN SOUP
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* 1 Tbsp  margarine (butter will burn)
* 1 C finely chopped onion
* 1 clove garlic, minced
* 2 Tbsp all purpose flour
* 1 tsp curry powder (I add way more to taste)
* 2 C chicken stock (broth not as good)
* 1 14 oz can pumpkin
* 1-2 Tbsp liquid honey (to taste)
* 1 C 2% milk
* 1 C 10% cream (half & half)
* Salt, pepper & nutmeg to taste.


1. In large saucepan, melt margarine over medium heat.  Add onion & garlic and cook until softened.  Stir in curry & flour and cook for 1 minute stirring until blended.

2. Gradually add the chicken stock whisking until smooth.  Stir in pumpkin, honey and season with nutmeg, salt & pepper.  Cook over low heat for 15 minutes.

3. Add milk & cream and heat until hot.