Pumpkin Curry Soup - cooking recipe

Ingredients

2 tablespoons margarine
1 cup onion, chopped
2 cloves garlic, crushed
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth
1 (15 ounce) can pumpkin
1 1/2 cups evaporated milk

Preparation

Melt margarine and cook onion and garlic.
Stir in the curry, salt, and pepper and cook for one minute.
Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
Stir in evaporated milk just before serving.