Spicy Pumpkin Soup

• 4 tbsp (1/2 stick) butter
• 3 garlic cloves, minced or chopped
• 1 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• 16-ounce can solid-pack pumpkin (or squash)

1. Melt butter in a large saucepan, and saute garlic until golden brown. Add curry powder, salt, coriander, and cayenne pepper; simmer gently for 2 minutes. Stir in broth and simmer, partially covered for 20 minutes.
2. Add pumpkin, stirring until smooth. Heat over medium heat for 5 minutes; don't allow soup to boil (but a simmer is ok).