Pumpkin - Potato Soup

2 tablespoons butter or margarine
1/4 cup minced onion
1 teaspoon curry powder
1 cup mashed potatoes
3 cups chicken broth (use vegetable broth for a vegetarian dish)
1 can (16 ounces) pumpkin
1 teaspoon brown sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon mace
1 cup half-and-half or milk
minced parsley or chives

Melt butter in 3-quart saucepan.
Sauté onion until transparent.
Remove from heat. Stir in curry powder, potatoes, broth, pumpkin, sugar, salt, pepper and mace.
Return to heat and cook, stirring often, until mixture begins to simmer.
Stir in half-and-half. Heat through; do not boil.
Sprinkle parsley or chives on each serving.

Servings: 6

The All-American Potato Cookbook