Pumpkin Soup
Contributed by Diane S.

2 large onions, chopped
1 teaspoon curry powder
1 tablespoon salt
5 cups chicken broth
1/2 cup butter
4 cups half-and-half
4 cups fresh pumpkin

Saute onion in butter until tender. Sprinkle with curry powder and saute 2
more minutes. Remove and place in a large saucepan. Stir in pumpkin and
salt. Add half-and-half, stirring constantly. Stir in broth. Cook over 
low heat, stirring occasionally. Serves 16