Easy Pumpkin Soup
(serves 4-6)

1 lg white onion
2 cloves garlic
1 T oil
2 lb pumpkin
1 lg potato
4 c broth (chicken tastes better than veggie for this soup)
1 t curry
salt and pepper to taste
Sour cream and chives for garnish

Slice the pumpkin and remove the guts and skin before chopping. Chop the potato too (skin on or off), and slice the onion. Mince the garlic while you're at it.

Heat the oil in a large pot. Add onion and cook until transparent before adding the garlic. Cook for 2-5 minutes, stirring often so you don't burn the garlic. Add the chopped veggies, broth, and spices. Simmer until the veggies are soft, stirring occasionally. Puree in batches until you have baby food consistency or something a little chunkier.

Takes about 45 minutes, including knife work.

Serve with garnish if you like.