Pumpkin Curry Soup

1 small onion
2 large cloves of garlic
2-3 teaspoons curry powder
2 Tblspoons butter
3 cups chicken broth (you can use vegetable broth or bullion cubes with water)
15 oz. canned pumpkin (be sure you don't get pumpkin pie mix)
12 oz. evaporated milk
white pepper and salt to taste (you can use black pepper instead)

in a largish pot:
-saute onion and garlic in butter until onions are clear add curry (saute for 2-3 min)
-add broth and pumpkin and bring mixture to a boil reduce heat and simmer for 15 min
-add evap. milk and cook for another 2-3 min

cup soup into a blender and whip on high for a few min (make sure the garlic and onions get mixed well) don't put too much of the soup in at a time because it should fluff up a bit and because it's super hot--and it won't mix as well.