Curried Pumpkin Soup

**no soup picture because ravenous family devoured it too fast

I made this recipe a couple of weeks ago with some of the leftover canned pumpkin filling my pantry. It was pretty hurried, and I was a bit unsure of how it would turn out, since I was smashing together several different recipes and adding in my own ideas.

So I was watching anxiously when Neil took his first bite. He rolled the soup around in his mouth. His eyes widened, and he started gulping that soup down.

We both decided it was a winner. Oh yum. I'm looking at the pumpkin-besmeared scrap of paper I jotted my measurements down on and getting hungry all over again.

The nice thing about this soup is that it requires very little time both in preparation and in cooking. You're only chopping one thing! (or two if you don't buy pre-minced garlic, which I highly recommend).

Anyway, here's what you'll need:

1 onion, chopped
1/4 c. butter

3 t. minced garlic

4 c. milk

3 t. chicken bouillion

1 15oz can pumpkin

1 t. curry

1 t. salt

1-2 bay leaves

Heat the butter over medium high heat until it's melted. Just as it starts to sizzle and pop, add the garlic and bay leaves for 30 seconds, then add the onions and cook 3-4 minutes. Add remaining ingredients.

Simmer for 15-20 minutes. Puree the soup (an immersion blender works really well for this! It's a nifty little gadget that I dearly love).