Curried Pumpkin Soup, from Stephanie

Curried Pumpkin Soup

4 tbsp butter

1/2 c. chopped onion

1 clove garlic, minced

2 c. pumpkin puree (the regular sized can, not the big can)

4 c. chicken stock (swanson's natural goodness is good)

1 bay leaf

pinch of sugar
1/3 tsp curry powder, to taste

1/3 tsp salt

1/4 tsp black pepper

2 c. light cream

1/3 c. toasted coconut for garnish

Melt butter in a medium saucepan. Add onion and garlic, cover and cook until translucent - about 8 minutes. Add pumpkin and stock, stir well. Add rest of ingredients except cream and coconut. Bring to a boil and lower to a simmer for 30 minutes. Taste and adjust seasonings as desired. Blend if desired. Remove from heat and add cream. Return to heat and heat just to hot, do not allow soup to boil! (this is when I transferred it to the crock pot). Serve with toasted coconut as a garnish.