Pumpkin Soup

1 large onion, chopped
¼ C. butter
1-3 t. curry
½ t. cumin
1/2 1 t. cardamom
1/2-1t. white pepper
2 C. canned pumpkin
1 1/2 t. salt
2 C whole milk (or 1/2 & 1/2)
2 1/2 C. chicken stock

Sautee’ onion in butter. Stir in spices. Puree in food processor or blender. Add pumpkin, salt and cream. Whirl until smooth. Put mixture in cleaned out saucepan and add broth. Heat through and spice up to taste. Can add some ground black pepper and garnish with
with sour cream, parsley or cinnamon. Can make ahead and freeze in ziplock for up to three months.