Pumpkin Curry Soup

In honor of the first week of fall weather, I've posted my favorite soup recipe. I found this gem last year and I think we had it for dinner at least once a week (and never got tired of it). It's easy and it's yummy. If you make it, please comment about it on the blog...and don't forget to serve it with a good, crusty bread.

Pumpkin Curry Soup
2 tablespoons butter or margarine
1 small chopped onion
2 large cloves garlic, pressed
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 (15 oz.) can 100% Pure Pumpkin (do not use organic - for some reason the soup doesn't turn out)
1 (12 fl. oz.) can Evaporated Milk
Optional Garnish - Fried Onions (French's or Trader Joe's)

Melt butter in large saucepan over medium-high heat. Add onion and garlic;
cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry
powder, salt and pepper; cook for 1 minute.
Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring
occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer
mixture to food processor or blender (in batches, if necessary); cover.
Blend until smooth. Serve warm.