Pumpkin Curry Soup

1   large onion, chopped
4   tbsp butter
3   cups canned pumpkin (~2 cans)
2.5 cups vegetable broth
1   cup milk or half-and-half
0.5 teaspoon salt
1+  teaspoon curry powder


Saute onion in butter until soft.  Sprinkle in 1 teaspoon curry powder.

Pour mixture into blender or food processor and puree until smooth.

Return to saucepan (or larger pot of adequate size), add broth, pumpkin,
milk/cream, and salt.  Heat through over medium heat, stirring
occasionally, avoid boiling.

Blend in additional curry powder as desired (may take quite a bit to
reach medium/spicy).

Serve hot.  Makes about two quarts.