Pumpkin Soup

• 1/2 cup or 125 ml diced onion
• 1 clove garlic
• 1/3 cup or 75 ml butter
• 1 1/2 cups or 375 ml cooked pumpkin puree
• 2 tbsp or 30 ml of sugar
• 1 tsp or 5 ml salt
• 1 tsp or 5 ml pepper
• 1 tsp or 5 ml curry
• 1 tsp or 5 ml nutmeg
• 1125 ml (almost 5 cups) chicken broth
• 1/2 cup or 125 ml heavy cream
• 1 tbsp or 25 ml chopped parsley
• Pinch of nutmeg

1. Chop onions and garlic. Gently brown in butter in the soup pot.
2. Once onion is browned add cooked pumpkin.
3. Add sugar, salt, nutmeg, pepper, and curry.
4. Slowly add chicken broth and heat thoroughly.

5. Just before serving, turn off the heat and add the cream. Do not boil.
6. Ladle into bowls and garnish with chopped parsley.

Sometimes I leave out the nutmeg and add a little more curry to taste.