Ingredients:
1/3 cup chopped onion
1 tsp. minced garlic
1 tsp. curry powder
2 tbsp butter or margarine
1 15-ounce can organic pumpkin or pumpkin pie mix
1/4 tsp nutmeg (omit if using pie mix)
1/8 tsp. sugar
2 cups vegetable or chicken broth
1 1/2 cups milk
1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent)
2 tbsp heavy cream (optional)
chopped chives (as decoration)

Directions:
In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender 
Add pumpkin, nutmeg (if using), sugar and the bay leaf
Stir in the broth and bring to a boil
Reduce heat and simmer uncovered for about 15 minutes 
Take out the bay leaf
Stir in 1 cup of the milk and cook over low heat for a few minutes 
In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan 
Cook and stir until thickened and bubbly
Cook a couple more minutes

To serve: Swirl the cream on top, and garnish with chives.

This can also be frozen after it cools. In the freezer it will be good for up to 3 months.