Pumpkin Curry Soup

About 5 years ago Kat (my Wife ) and I spent Thanksgiving In West Yellowstone. We were out looking to fine a nice meal, and saw a notice that The Canyon Street Grill, was giving a dinner free to all. Well we didn't expect much,but were we wrong. Slices of fresh Roasted turkey Cranberry sauce, sweet potatoes. Oh yes! and this very good Pumpkin Curry Soup, and Dessert. WE were amassed. We asked form the recipe, but the girl serving us didn't know it, and took our name and address. Three weeks later the cook that made if sent us the recipe. He said it was know secret, he got it from an Evaporated milk can. Her it is. You can make in a sauce or a 12"D.O.

2 Tablespoons butter
1 cup onion,fine chopped
2 garlic cloves.minced
1 1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon white pepper
3 cups chicken broth
1 3/4 cups pure pumpkin, from the can
1 1/2 cups Evaporated milk

Melt butter in dutch oven oven about 10 to 12 charcoals. Add onion and garlic; cook stirring often for 2 to 3 minutes, or until tender. Stir in curry powder, salt,and pepper. Cook 1 minute. Add broth,and pumpkin. Bring to a boil. reduce heat, 8 to 10 charcoals, simmer for 15 to 20 minutes, stirring occasionally. Stir in evaporated milk. Transfer mixture to food blinder, electric or hand, blind till smooth. Serves 6. Garnish with thinned sour cream.