2-3ish tablespoons butter (I lean towards the high 3’s)
1 cup chopped onion (I use the frozen ones to save time)
2 cloves garlic (Or 2 Tablespoons if you used the jarred stuff-I do)
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Mrs. Dash Original Spice
3 cups reduced sodium chicken broth
1 (15 ounce) can Pumpkin
1 (12 ounce) can fat free Evaporated Milk
Melt butter in large saucepan over medium-high heat.
Add onion and garlic; cook for 2 to 3 minutes, stirring occasionally .
Stir in curry powder, Mrs. Dash, salt and pepper-cook for 1-2 minutes.
Add in the broth and pumpkin; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes.
Stir in evaporated milk.
Pour the mixture into a blender or food processor and blend until creamy and smooth. Then its ready to serve! (Or refrigerate to reheat later.)
Add more salt and pepper to taste.
This is adorable when served in carved out gourds with lots of crusty French bread.