Pumpkin Curry Soup

Hayley Sokol Bahr

1 c. of chopped onion

1 garlic clove crushed

1/4 c. margarine, butter or oil

1 tsp. curry powder

1/2 tsp. salt or to taste

1/4 tsp. ground coriander

1/4 tsp. crushed red pepper flakes

3 c. chicken or vegetable broth

1 (15 oz) can pumpkin

1 c. fat free canned milk

Sauté onion and garlic in butter until tender (I use a 5 quart soup pan.)

Stir in curry, salt, coriander and pepper flakes. Cook one minute to bring out flavors.

Add broth and mix. Bring to a boil and simmer for 15-20 minutes.

Add pumpkin and milk. Cook 5 minutes. Using a wand blender, crème mixture until smooth (can use blender or processor).

Ladle into bowls and garnish with sour cream and chives.