Curried Pumpkin Soup

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Serves about 8

1 cup chopped onion
1 garlic clove, minced
1 tablespoon margarine
1-1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated skim milk

Place onion, garlic and margarine in a 2-quart glass measure or casserole. Cover with vented plastic wrap or lid; microwave on high 3 minutes. Stir in curry powder, salt and pepper; microwave on high 1 minute. Blend in broth and pumpkin; cover and microwave on high 10 minutes. Stir in milk. Pour half of soup into a blender and pur?e until smooth. Repeat with remaining soup.

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