Curry Pumpkin Soup

Curry Pumpkin Soup

INGREDIENTS:
3 tablespoons butter
½ large onion, chopped finely
3 tablespoons all-purpose flour
3 tablespoons Madras curry powder
2 cans low sodium chicken broth

1 (15 ounce) can pumpkin
1 cup Half and Half (fat free is fine) cream
2-3 tablespoons white sugar to taste
salt and pepper to taste

DIRECTIONS:
Melt butter in a large pot over medium heat. Saute onions until soft. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds (optional).

Yoinked from Amy.