Before you turn your nose up at the thought of pumpkin soup, you need to know that this is always requested by my friends when they get invited to my home for dinner. It is a YUMSTER for sure and you will never know until you try it ;-))

2	tbsp	Margarine
1/4	C	Finely chopped onion
1	tbsp	All-purpose flour
11/2	tsp	Curry powder
2	10¾ oz cans	Chicken broth
1	16 oz can	Pumpkin
1	tsp	Brown sugar
1/4	tsp	Salt
1	C	Milk
		Freshly ground pepper & nutmeg
		Minced chives or parsley (or both)

• Saute onion in margarine until transparent. Mix in flour and curry and cook until bubbly(about 2 minutes). Remove from heat and gradually stir in broth. Add pumpkin, brown sugar, salt, pepper, and nutmeg. Cook over medium heat, stirring constantly until thickened. Blend in milk and continue cooking until heated through. DO NOT BOIL!
• Ladle into bowls and sprinkle with chives or parsley. Garnish with a spoonful of yogurt or sour cream if desired.

  Serves about 6